Prep 10 mins
Cook 15 mins
This is an award winning recipe from Taste of Home, Darlene Brenden of Salem, Oregon. I will post the recipe as listed, but I did make quite a few changes. I sauted a cup of red onion in oil and then added garlic after it was translucent. Then I used homemade refried black beans and refried pinto beans my friend made for me (i.e., with lard). I had frozen some homemade black beans and used those too instead of canned. I had homemade chicken broth in the freezer and used that in place of canned. I didn't use any water--only chicken broth. For the tomatoes, I used a combination of fresh and stewed (whatever I had). I didn't use green chilies, but I used around 7 ounces of jalapenos for more bite. I ended up adding another cup or so of corn for color and flavor (no, my corn wasn't garden fresh). Plus I added cayenne pepper, cumin, chili powder, and salt because I thought it needed more flavor. I also added a bunch of fresh cilantro at the end. If you don't want your food to talk back like I do, you'll probably enjoy the recipe exactly as posted. I must confess I almost threw in a bunch of frozen hash browns at the end, but I didn't because that would really tell you I live in Idaho. Maybe next time...it'll be hash brown and refried bean soup, the Idaho way.
- 16 ounces spicy fat-free refried beans
- 15 1⁄4 ounces whole kernel corn, drained
- 15 ounces black beans, rinsed and drained
- 14 1⁄2 ounces chicken broth
- 14 1⁄2 ounces stewed tomatoes, cut up
- 1⁄2 cup water
- 4 ounces green chilies, chopped
- 1⁄4 cup salsa
- tortilla chips
- In a large saucepan, combine the first 8 ingredients.
- Bring to a boil.
- Reduce heat and simmer uncovered for 8 to 10 minutes or until heated through.
- Serve with tortilla chips.
This is yummy!! The only change I made was to add taco seasoning and no salsa and I added a pound of browned ground beef! Very creamy and a change from regular taco soup!!!