Fast Refried Bean Soup

This recipe combines the heartiness of chili with the ease of convenient canned ingredients. It will fill you up on cold evenings or make a wonderful last-minute lunch. If you like it spicier, use medium or hot green chiles instead of mild.

—Darlene Brenden, Salem, OR

Takes: 25 min. • Makes: 8 servings

• 1 can (16 oz.) spicy fat-free refried beans
• 1 can (15 ¼ oz.) whole kernel corn, drained
• 1 can (15 oz.) black beans, rinsed and drained
• 1 can (14 ½ oz.) chicken broth
• 1 can (14 ½ oz.) stewed tomatoes, cut up
• ½ cup water
• 1 can (4 oz.) chopped green chiles
• ¼ cup salsa
• Tortilla chips

In a large saucepan, combine the first 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until heated through, 8-10 minutes. Serve with tortilla chips.

1 cup: 117 cal., 1g fat (0 sat. fat), 1mg chol., 720mg sod., 21g carb. (6g sugars, 4g fiber), 5g pro.