Refried bean soup

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@...>

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