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Refried Bean Soup Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 small onion
2 garlic cloves
1 tbsp. vegetable oil
1 (31 oz.) can refried beans
1 (16 oz.) can diced tomatoes, undrained
1 (10 oz.) can diced tomatoes and green chiles, undrained
1 (14.5 oz.) can ready-to-serve chicken broth
2 tbsp. chopped fresh cilantro
6 corn tortillas
2 cups (8 oz.) shredded Monterey Jack cheese with jalapeños
1 (8 oz.) sour cream
Directions:
Directions:
Cook onion and garlic in hot 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.

Cut tortillas into thin strips; spread in a single layer on a baking sheet. Bake at 350º for 15 minutes or until browned, stirring every 5 minutes. Cool. These are even better when fried.

To serve, ladle soup into bowls; top evenly with tortilla strips, cheese and sour cream. Serve immediately.
Number Of Servings:
Number Of Servings:
7
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This is also great with 1 lb. ground chuck. Saute with onions and garlic and follow the rest of the directions.

 

 

 

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