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Recipe: Thick and Hearty Tex-Mex Soup

Soups
Thick and Hearty Tex-Mex Soup
Source: Michele Wilson-Kellner
Servings: 6

1 can (16 ounces) refried beans
1 can (4 ounces) green chiles -- drained and diced
1 can (10 3/4 ounces) tomato soup, condensed
1 can (10 3/4 ounces) condensed golden mushroom soup --
14 1/2 ounces stewed tomatoes -- undrained
2 cans water (soup cans)
2 cloves garlic -- minced
1 medium onion -- minced
9 ounces corn, canned -- drained
1 cup red wine
1 tablespoon chili powder
1/2 teaspoon cumin
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup rice -- uncooked
1/2 teaspoon oregano
1 cup cheddar cheese -- shredded

Combine all the ingredients, except cheese, in a large pot or Dutch oven. Stir to breakup beans. Heat over medium heat until soup comes to a boil. Reduce heat to low and simmer for 30 minutes.

MsgID: 3121141
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes/Wednesday - 10-22
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies:
1 Recipe: Assorted Recipes/Wednesday - 10-22
  Betsy at Recipelink.com
2 Recipe: Thick and Hearty Tex-Mex Soup
  Betsy at Recipelink.com
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