Instructions: Place pinto beans in a food processor; process until smooth. 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. Ladle soup into bowls; top each with about 3 tablespoons cheese. Serve with low-fat tortilla chips, if desired (chips not included in analysis).

Yield: 7 (1 1/2-cup) servings.

If you need to reduce the sodium, use 1 (14 1/2-ounce) can no-salt-added tomatoes. Look for packages of frozen diced, cooked chicken in the freezer section of your grocery.

Estimated by the publisher:

Yield: 10 1/2 cups

NOTES : This soup is made from precooked canned and frozen veg and chicken. Since everything is precooked, we could put it all in the crockpot on a low setting and eat it four hours or more later.

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