Yield: 6 Servings
Measure | Ingredient |
---|---|
1 small | Onion -- peeled and diced |
1 large | Clove garlic -- peeled and |
\N \N | Minced |
1 can | 28 oz tomatoes, canned crushed |
1 can | 30 oz refried beans |
1 can | 14.5 oz chicken broth |
\N \N | TB cilantro -- chopped |
\N \N | Baked tortilla chips -- for |
\N \N | Garnish |
\N \N | Monterey jack cheese -- for |
\N \N | Garnish |
\N \N | Sour cream -- for garnish |
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@...>