Quick and Satisfying Refried Bean Soup
Ingredients
Makes 7 servings Prep: 10 min, Cook: 20 min, Bake: 15 min
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon vegetable oil
- 1 31-ounce can refried beans
- 1 16-ounce can diced tomatoes (undrained)
- 1 10-ounce can diced tomatoes and green chiles (undrained)
- 1 14½-ounce can ready-to-serve chicken broth
- 2 tablespoons chopped fresh cilantro optional
- 6 corn tortillas
- 2 cups 8 ounces shredded Monterey Jack cheese
- 1 8-ounce carton sour cream
Instructions
- In a Dutch oven, cook the finely chopped onion and minced garlic in hot vegetable oil over medium-high heat, stirring constantly, until tender.
- Add the refried beans and the next 3 ingredients, stirring until smooth; bring to a boil.
- Reduce the heat and simmer for 15 minutes.
- Stir in cilantro, if desired.
- Cut the corn tortillas into thin strips, spread them in a single layer on a baking sheet, and bake at 350°F for 15 minutes or until they are nicely browned, stirring every 5 minutes.
- Allow them to cool.
Notes & Wine Advice
To serve, ladle the soup into bowls, and top each with tortilla strips, cheese, and a dollop of sour cream. Serve immediately.