Refried Bean Soup

Ingredients:
  • 1 tsp. canola oil
  • 1 can (28oz.) crushed tomatoes
  • 1/2 C chopped onion
  • 1/2 tsp. minced garlic
  • 2 cans (16oz. each) refried beans
  • 1 can (14.5oz.) chicken broth
  • 1 Tbs. minced fresh cilantro
  • Corn tortilla strips
  • Sour cream and shredded Monterey Jack cheese, optional
Instructions:

Heat canola oil In a large saucepan over medium high heat. Add onion and garlic to pan and sauté until onions are slightly softened. Add the tomatoes and bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in the refried beans and broth; simmer for 15 minutes. Stir in cilantro.

Garnish soup with tortilla strips. Serve with sour cream and cheese if desired

Date Added:October 25, 2016
Classification:Soups & Stews
Source:Taste of Home
Meal:Dinner
Courses:Main Course, Soup
Preparation:

Stovetop

Notes:

2016