Recipe: Refried Bean Soup

Refried Bean Soup
Author: unknown
Serves 6-8

1 small onion -- peeled and diced
1 large clove garlic -- peeled and minced
1 (28 oz) can tomatoes, canned -- crushed
1 (30 oz) can refried beans
1 (14.5 oz) can chicken broth
1 tablespoon 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 chips or baked tortilla strips (recipe follows) jack cheese and sour cream.

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.