Tortilla

I found this recipe in Taste of Home's Big book of soup.

• Ready In: 15 mins
• Serves: 7

Ingredients

• 1 (16 ounce) can  refried beans
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14 1/2ounce) can chicken broth
• 1 1⁄2 cups frozen corn
• 3⁄4 cup chunky salsa
• 3⁄4 cup  cubed  cooked chicken breast
• 1⁄2 cup water
• 2  cups cheddar cheese, shredded and divided
• 28  baked corn tortilla chips, divided

Directions

1. In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add 1 cup cheese; cook and stir over low heat until melted. Crumble half of the tortilla chips into soup bowls. Ladle soup over chips. Top each serving with two crumbled chips; sprinkle with remaining cheese.