Refried Bean Soup
Contributed bySharon Hammond
Ingredients
- 1 onion (small, chopped)
- 2 clove garlic (minced)
- 1 tablespoon vegetable oil
- 1 can refried beans (31-oz. can, fat-free, if preferred)
- 1 can diced tomatoes (16-oz. can, undrained)
- 1 can diced tomatoes with green chiles (10-oz. can, undrained)
- 1 can chicken broth (14 1/2-oz. can, low-sodium, if preferred)
- 2 tablespoon chopped fresh cilantro (optional)
- tortilla chips
- shredded cheese (Jack, cheddar or Co-Jack)
- sour cream
Yield: 8 Servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Instructions
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.
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