REFRIED BEAN SOUP
Yields 8 servings (2 quarts)
1 can (28 oz.) crushed tomatoes
1/2 cup chopped onion
1/2 tsp. minced garlic
1 can (31 oz.) refried beans
1 can (14-1/2 oz.) chicken broth
1 tbsp. minced fresh cilantro
5 corn tortillas (6-in.), cut into 1/2-in. strips, optional
Sour cream and shredded Monterey Jack cheese, optional
In a large saucepan, bring the tomatoes, onion and garlic to a boil.  Reduce heat; simmer, covered, for 5 minutes.  Stir in the refried beans, broth and cilantro; simmer for 15 minutes.

Meanwhile, if tortilla strips are desired, place strips on a baking sheet.  Bake at 350 for 12-15 minutes or until crisp. Garnish soup with tortilla strips.  Serve with sour cream and cheese if desired.
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