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Quick and Satisfying Refried Bean Soup

Deel op Facebook Print Recipe

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.
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Course; Soup