Skinny Tortilla Soup

1 can (16oz) fat-free refried beans
1 can (15oz) black beans, rinsed and drained
1 can (14 1/2oz) reduced-sodium 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 (8 ounces) reduced-fat shreded cheddar cheese (divided)
28 baked tortilla chips, divided

In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for ten 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.

(If you want to make this in the slow cooker, it only takes about 1 1/2 hours to heat through on high. Add the cheese at the end!).

Makes 7 (1 cup) servings.

Taken from smittenwithmykitchen.blogspot.com