• 1 can fat-free refried beans
• 1 can (14 oz) low fat or fat free chicken broth
• 1 chicken breast, cooked and chopped
• 1 can whole kernel corn with liquid
• 1 can black beans, rinsed and drained
• 3/4 cup chunky salsa
• 2 cups shredded cheddar or Mexican cheese
• tortilla chips
• sour cream (optional as garnish)

1. Combine refried beans and chicken broth in 4 quart pot; mix until smooth.

2. Add chicken, corn, black beans, and salsa and bring to boil; lower heat and simmer for 10 minutes.

3. Add 1 cup cheese and stir until melted.

4. Break 3 or 4 corn chips in bottom of bowl. Ladle soup over chips.

5. Top with some of remaining shredded cheese and/or a dollop of sour cream.