Yield
7 servings (serving size: 1 1/2 cups soup and about 3 tablespoons cheese)

How to Make It

Step 1

Place pinto beans in a food processor; process until smooth.

Step 2

Spoon bean puree into a large Dutch oven. Add chicken and next 4 ingredients; stir well. Cook over medium heat 15 minutes or until thoroughly heated.

Step 3

Ladle soup into bowls; top each with about 3 tablespoons cheese. Serve with low-fat tortilla chips, if desired (chips not included in analysis).

Step 4

Tip: If you need to reduce the amount of sodium in this recipe, use 1 (14 1/2-ounce) can no-salt-added tomatoes.

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