1 Tablespoon olive oil
1 cup chopped onion
1 tsp minced garlic
2 Tablespoons fajita seasoning
2 ¼ cup water
2 (15 oz) can pinto beans, rinsed and drained
1 (28 oz) can diced tomatoes, undrained
1 (14 oz) can fat-free, less-sodium chicken broth
2 (4 oz) cans chopped green chilies
3 Tablespoons fresh lime juice
1 ½ cups (6 oz) shredded reduced-fat cheddar cheese
¾ cup crushed baked tortilla chips
1. Heat the oil in a large nonstick skillet over medium-high heat. Add onion and garlic. Saute 3 minutes. Add fajita seasoning and cook 1 minute.
2. Stir in water and pinto beans, tomatoes, chicken broth, green chilies. Bring to a boil. Reduce heat and simmer 10 minutes.
3. Stir in juice. Top each serving with cheese and chips.