Refried Bean Soup

Note: Fall is right around the corner. If your like me there is nothing better than hot soup on the stove, home made bread baking in the oven and a yummy dessert.

1 can (16 oz.) spicy fat free refried beans.
1 can (15-1/4 oz.) whole kernel corn, drained
1 can (15 oz.) black beans, rinsed and drained
1 can (14-1/2 0z.) chicken broth
1 can (14-1/2 oz.) stewed tomatoes, cut up
1/2 cup water
1 can (4oz.) diced Ortago chilies
1/4 cup salsa
Tortilla chips
In a large pot, combine the first eight ingredients. Bring to a boil. Reduce heat
and simmer uncovered for 8 to 10 minutes or until heated through. Serve with tortilla chips. Yields about 8 servings (2 quarts)

Hi all, I forgot to mention that some times I add some scrambled ground hamburger that I fry up and drain. And if I have Monteray Jack cheese on hand I’ll grate 1/4 cup of cheese for each bowl of hot soup. It just gives it a little bit of a twist, Prairiehen