Heat canola oil In a large saucepan over medium high heat. Add onion and garlic to pan and sautÃ© 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