Tex-Mex Soup
1 (16 ounce) can refried beans with green chilis 1 (10 ounce) can green enchilada sauce 1 (16 ounce) jar salsa 1 (9.75 ounce) can cooked chicken breast, undrained 1 (16 ounce) container sour cream, divided
In large saucepan, combine refried beans, enchilada sauce, salsa, chicken, and 1 cup sour cream. Mix well. Heat through on medium low heat 10 minutes. Pour in individual bowls and top with dollops of sour cream. If desired, place crushed tortilla chips in bottom of bowl before you add the soup. Makes 4 to 6 servings.
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Comments ( 3 )Add your comment
This sounds like an awfully THICK SOUP?, and also very high sodium content.
12/5/2009 07:41:58 PM Report Abusethe low-fat sour cream would work too
12/4/2009 07:40:10 PM Report AbuseI'm wondeering if you could use plain yogurt instead of sour cream to cut calories and wouldn't low or no-fat cheddar cheese would be good on top,too?
12/3/2009 10:43:47 AM Report Abuse