Mexican Soup

This soup is mexican in an oh-so-very-american way. It came from a Weight Watchers via a roommate and her mother (apparently 2 points/serving if you care). It is super super easy and delicious, and just as good as a cold dip as hot

1 can refried beans
1 can whole kernel corn
1 can black or kidney beans (I usually use kidney)
1 can chicken broth (or 1 can water)
1 can chicken(omit for vegtable-arians)
1 cup salsa (industrial sized mild-ish is fine)
1 cup cheese

Combine everything but the cheese and bring to a simmer. Add cheese, mix well and serve with tortilla chips. Caution- this soup WILL BURN AND STICK if you leave it on the stove, just heat and serve, or else stir every few minutes. Tastes great leftover or thrown in the microwave the next day too!