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Refried Bean Soup




Source of Recipe


RC

1 can (16 oz) spicy fat free refried beans (I used regular FF refried beans)
1 can (15-1/4 oz) whole kernel corn, drained (left undrained)
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) chicken broth
1 can (14.5 oz) stewed tomatoes cut up
(used diced tomatoes)
1 can (4 oz) chopped green chilles (used 1 can Rotel tomatoes)
½ c water
¼ c salsa
Tortilla chips


In large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat, simmer uncovered for 8-10 minutes or until heated through. Serve with chips (Yield 8 servings)
(I served with french bread)

I sauted a diced, medium onion and 2 minced cloves of garlic in 2 tsp of olive oil. Then proceeded with the recipe. Then I added 1 tsp of cumin. I used chipolte spiced refried beans. If I had cilantro I would have added a good handful to the soup right before serving. This one is a keeper!