Recipe(tried): Monique's Spicy Refried Bean Soup

MONIQUE'S SPICY REFRIED BEAN SOUP

4 corn tortillas
1 small onion, chopped
1 cloves garlic, minced
1 tablespoon vegetable oil
1 (30 oz) can refried beans
1 (16 oz) can crushed tomatoes, undrained
1 (14 1/2 oz) can ready-to-serve chicken broth
4 serrano chilies, chopped
1 small can diced green chilies, undrained
2 tablespoons chopped fresh cilantro (optional)
6 oz shredded parmesan (1 cup)
1 (8 oz) carton sour cream

TO MAKE THE TORTILLA STRIPS:
Cut tortillas into thin strips; spread in a single layer on a cookie sheet.

Bake at 350 degrees for 15 minutes. Set aside to cool.

TO MAKE THE SOUP:
Saute onion and garlic in oil on stovetop over medium-high heat, stirring constantly, until tender.

Add beans, crushed tomatoes, chicken broth, chopped Serranos, and diced green chiles. Stirring until smooth; bring to a boil. Reduce heat, and simmer 15 minutes.

Stir in cilantro.

TO SERVE:
Ladle soup into individual soup bowls; top with tortilla strips, Parmesan cheese, and sour cream. Serve immediately.

Makes 5 cups