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Refried Bean Soup




Source of Recipe


Unknown


List of Ingredients




1 small onion -- chopped
2 cloves garlic -- minced
1 tablespoon vegetable oil
1 can refried beans -- 31oz
1 can diced tomatoes -- undrained -- 16oz
1 can Rotel Tomatoes -- undrained -- 10oz
1 can chicken broth -- 14 1/2oz
Garnishes:


crushed tortilla chips
shredded cheese (cheddar or monterey jack)
sour cream
Cook onion and garlic in oil in a Dutch oven over medium-high heat, stirring constantly, until tender. Add beans, both tomatoes and chicken broth, stirring until smooth. Be sure to mash the lumps of refried beans until completely dissolved. Bring to a boil, reduce heat, and simmer 15 minutes.

Ladle soup into individual soup bowls; top with crushed tortilla chips, cheese, and sour cream. Serve immediately.

Yield: 4 hearty servings.

Recipe