Refried bean soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion -- peeled and diced |
| 1 | large | Clove garlic -- peeled and |
| Minced | ||
| 1 | can | 28 oz tomatoes, canned crushed |
| 1 | can | 30 oz refried beans |
| 1 | can | 14.5 oz chicken broth |
| TB cilantro -- chopped | ||
| Baked tortilla chips -- for | ||
| Garnish | ||
| Monterey jack cheese -- for | ||
| Garnish | ||
| Sour cream -- for garnish | ||
Directions
In a large saucepan or Dutch oven, combine garlic, onion, and tomatoes; stir to combine. Using high heat, bring to a boil; boil for 5 minutes, stirring occasionally. Add beans and broth, stir to combine. Bring to a simmer; lower heat and simmer for 15 minutes, stirring occasionally. If desired, stir in 1-2 Tbsp chopped cilantro. Ladle into soup bowls, top with tortilla chiips or baked tortilla strips (recipe follows) jack cheese and sour cream. Serves 6-8.
Baked Tortilla chips: Cut 5 corn tortillas into thin strips and spread them on a baking sheet in a single layer. Bake in a 350 degree oven until nicely browned, about 9 minutes. Toss them halfway through the baking process.
Posted to MC-Recipe Digest V1 #145 Date: Tue, 9 Jul 1996 20:09:43 GMT From: "Patricia J. Mccoy" <patti-will-mccoy@...>
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