Refried Bean Soup

This was really fast when I needed some lunch,and it was surprisingly good too. I skipped the sour cream and cheese. Recipe courtesy of Barbara Dean from Littleton, Colorado and Taste of Home.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 28  ounces crushed tomatoes
• 1⁄2 cup onion, chopped
• 1⁄2 teaspoon garlic, minced
• 32  ounces  refried beans
• 14 1⁄2 ounces chicken broth
• 1  tablespoon cilantro, minced
• 5  corn tortillas (cut into 1/2 inch strips) (optional)
•  sour cream (optional)
•  monterey jack cheese (shredded) (optional)

Directions

1. In a large saucepan, bring the tomatoes, onion, and garlic to a boil.
2. Reduce heat and simmer uncovered for 5 minutes.
3. Stir in the refried beans, broth and cilantro and simmer for 15 minutes.
4. Meanwhile, if tortilla strips are desired, place strips on a baking sheet.
5. Bake at 350 for 12 to 15 minutes or until crisp.
6. Garnish soup with tortilla strips.
7. Serve with sour cream and cheese if desired.