“Witches Brew” (Nacho Bean Soup)

1 (14 oz.) can chicken broth

1 C. milk

2 Tbs. flour

1 (15 1/2 oz.) can Pinto beans, rinsed and drained

2 Tbs. dry Taco seasoning mix

1 C. shredded Cheddar cheese

2 C. shredded Monterey Jack cheese

1 (4 oz.) can chopped green chilies

Corn Chips

In a large saucepan, combine broth, milk and flour. Blend well. Cook and stir over low heat until mixture comes to a boil. Stir in beans, dry taco seasoning, chilies, cheddar and 1 C. Monterey Jack cheese. Cook 5 minutes or until heated though and cheese is melted. Garnish with corn chips and remaining cheese. Serves 4-5.