Recipe: Refried Bean Soup

Refried Bean Soup
recipelink.com Chat Room Recipe Swap - 2001-08-28
Recipe By : Patti McCoy
Serves 6-8

1 small onion -- peeled and diced
1 clove garlic -- peeled and minced
28 ounces tomatoes, canned -- crushed
30 ounces refried beans
14 1/2 ounces 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.