This soup is so quick to make, which is what I look for in soup recipes, and has so much flavor it is incredible!  Garnish with chopped fresh avocado, shredded cheese, crushed tortilla chips, green onions, or cilantro!

2 tablespoons flour

3 14 oz cans low sodium chicken broth

4 cups low fat milk

1 cup prepared salsa

3 tablespoons butter

1 teaspoon garlic

1 medium onion (chopped)

4 chicken breasts (boneless skinless (already cooked)

1 15 oz can kidney beans

1 15 oz can black beans (salt free)

1 15 oz can corn salt free

2 teaspoons ground cumin

1 package fajita seasoning

1 15 oz can cream of chicken soup

Melt the butter in a large pot over medium heat.

Add the garlic and the onion and saute until softened, 5 minutes.

Add the flour and stir well, cooking for 1 minute more.

Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning.

Continue to simmer over low heat for 15 minutes.

Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream. Garnish as desired!

Nutritional Information – 10 servings

Amount per serving:

Calories 328

Fat: 10.3 g

Saturated Fat: 3 g

Carbs: 29.6 g

Fiber 6 g

Protein: 30 g

Sugar: 1 g