Soup for Cinco De Mayo?

Yes, we had soup for dinner on Cinco de Mayo. Keep in mind that I grew up eating tacos with ketchup in them (Mom's recipe). So please forgive me for not posting a favorite enchilada or tamale recipe, but this one really is quite good. In fact, it's my favorite soup recipe.

Chicken Tortilla Soup

1 can refried beans
1 can black beans (rinsed & drained)
1 can chicken broth
1-2 Cups frozen corn
3/4 Cup salsa
1 Cup (or 1-2 cans) cooked chicken
1/4 Cup water
2 Cups shredded cheddar (or Mexican blend)
1 bag tortilla chips

1. Combine first seven ingredients (beans through water) in slow cooker.
2. Cook on low for 3-4 hours.
3. Add 1 Cup of cheese, stir and cook until melted.
4. Spoon into bowls. Sprinkle cheese and crushed tortilla chips (sour cream is good with this also).

As I mentioned, this is my favorite recipe. I have one optional change for you-sometimes desperation forces us to try new things. When I went to get out all of my ingredients to make this recipe Tuesday, I realized that I was out of refried beans. Well, my little guy was gearing up for a nap, and I was gearing up for some quiet time, so there was no way I was going to run to the store for one little can of beans!

I turned to my cupboards, searching for something that might give the soup a little more filler. And I found.... Lipton's Instant Spanish Rice (the kind that comes in the pouch). So, I threw that in the pot, added a little extra water for good measure and a few hours later we had soup. I liked it, but not as much as when it has my good old refried beans. Dear Hubby however, thought it was better this way. So either way you're good to go. I'll stick to my musical fruit (too bad for hubby in more ways than one!).