|Source||Sharon Hammond (1997)|
Cook onion and garlic in oil in a Dutch oven over medium-high heat, stirring constantly until tender. Add beans and next 3 ingredients, stirring until smooth. Bring to a boil. Reduce heat and simmer 15 minutes. Stir in cilantro, if desired. Ladle soup into individual bowls. Top with tortilla chips, cheese and sour cream, as desired. Yield: 7 cups.