Fajita Bean Soup

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Fajita Bean Soup
Fajita Bean Soup
1 (49- oz.) can reduced-sodium chicken broth
1 (30- oz.) can Teasdale Pinto Beans rinsed and drained
1 (16- oz.) jar thick salsa
1 (1.27- oz.) package fajita seasoning mix
1 cup chopped onion
1 cup corn kernels
Crushed tortilla chips (optional)
Stir together all ingredients except chips in a medium saucepan. Bring to a boil; reduce heat and simmer, uncovered, for 30 minutes. Serve with crushed tortilla chips. For a thick and hearty soup, stir in a large spoonful of refried beans.

Makes 6 servings.
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