Skinny Enchilada Soup

This soup is absolutely delicious! I love it, and when we are craving a nice hot soup (such as today) I just whip it together. It is probably one of the simpler soups I have ever made. With the calander telling us it is long into Spring, and the weather telling us it is still Winter, we need a little warmth, comfort and stability in our bellies. This soup does the trick perfectly!

What You Need:
1 Can refried beans
1 can black beans, rinsed and drained
1 cup veggie broth
1 cup frozen corn
3/4 cup salsa
1/2 cup water
dash or two of cumin
optional: 1/2 packet of fajitta or taco or even enchilada seasoning
2 cups cheddar cheese, divided
tortilla chips (I like to use Fritos)

What You Do:
In a nice sized pot (or even a crock pot; I like to let mine sit a couple of hours for the flavors to fuse) combine the all ingredients but cheese and chips. Bring it all to a boil. Add 1 cup of cheese and stir over low heat until it is all melted. Serve topped with as much cheese and chips as you deem necessary.


Buen Provecho!