Six Can Refried Bean Soup

This fast and simple dish is as easy as 1-2-3-4-5-6 dumping cans into a pot. It combines the ease of soup with the heartiness of chili and makes for a perfect last minute dinner or lunch.

The ingredients:
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 oz.) chicken broth
1 can (14-1/2 oz.) stewed tomatoes, cut up
1/2 cup water
1 can (4 oz.) chopped green chilies
1/4 cup salsa
Tortilla chips
Sour cream (for garnishment)
Shredded cheddar cheese (for garnishment)

In large sauce pan combine all ingredients (except tortilla chips, sour cream, and cheese). Bring to boil. Reduce heat; simmer or until heated through. Serve hot with tortilla chips, sour cream, and little sprinkle of cheese. Serves 8.

Enjoy!