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REFRIED BEAN SOUP




List of Ingredients



• 1 SMALL ONION CHOPPED
  
• 2 CLOVES GARLIC, MINCED
  
• 1 TABLESPOON VEGETABLE OIL
  
• 1 CAN REFRIED BEANS ( 31 OUNCE )
  
• 1 CAN DICED TOMATOES, UNDRAINED ( 16 OUONCE)
  
• 1 CAN ROTEL TOMATOES, UNDRAINED ( 10 OUNCE)
  
• 1 CAN CHICKEN BROTH ( 14 1/2 OUNCE )
  
• CRUSHED TORTILLA CHIPS
  
• SHREDDED CHEESE, CHEDDAR OR MONTEREY JACK
  






Instructions



1. 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.
   
2. LADLE SOUP INTO INDIVIDUAL DEEP SOUP BOWLS, TOP WITH CRUSHED TORTILLA CHIPS, CHEESE AND SOUR CREAM. SERVE IMMEDIATELY.
   
   
3. 4 HEARTY SERVINGS