Title: Refried Bean Soup
Categories: Mexican, Soups & ste
Yield: 6 Servings

1 sm Onion -- peeled and diced
1 lg Clove garlic -- peeled and
Minced
1 cn 28 oz tomatoes, canned
-- crushed
1 cn 30 oz refried beans
1 cn 14.5 oz chicken broth
TB cilantro -- chopped
Baked tortilla chips -- for
Garnish
Monterey jack cheese -- for
Garnish
Sour cream -- for garnish

In a large saucepan or Dutch oven, combine garlic, onion, and tomatoes;
stir to combine. Using high heat, bring to a boil; boil for 5 minutes,
stirring occasionally. Add beans and broth, stir to combine. Bring to a
simmer; lower heat and simmer for 15 minutes, stirring occasionally. If
desired, stir in 1-2 Tbsp chopped cilantro. Ladle into soup bowls, top with
tortilla chiips or baked tortilla strips (recipe follows) jack cheese and
sour cream. Serves 6-8.

Baked Tortilla chips: Cut 5 corn tortillas into thin strips and spread them
on a baking sheet in a single layer. Bake in a 350 degree oven until
nicely browned, about 9 minutes. Toss them halfway through the baking
process.

Posted to MC-Recipe Digest V1 #145

Date: Tue, 9 Jul 1996 20:09:43 GMT

From: "Patricia J. Mccoy"