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Refried Bean Soup

List of Ingredients




1 small onion, chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
1 31 oz can refried beans
116 oz can diced tomatoes, undrained
110 oz can Rotel Tomatoes, undrained
1 14 1/2 oz can chicken broth
Garnishes:
crushed tortilla chips
shredded cheese (cheddar or monterey jack)
sour cream
Ladle soup into individual soup bowls; top with crushed tortilla chips, cheese, and sour cream.



Recipe



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.
Yield: 4 servings.