Gratefully, this Refried Bean Soup is made with ingredients that I always have on hand: chicken broth, canned crushed tomatoes, garlic, onion, and of course, canned refried beans.
It’s quick to prepare and the garnishes make it over-the-top delicious: shredded cheese and/or sliced green onions, chopped cilantro and/or sour cream. Tortilla chips are a must.
Sample a big spoonful of the soup capturing some cheese, some cilantro and tortilla chip. Close your eyes. It almost tastes like a delicious enchilada.
Refried Bean Soup
Yield: 6 to 8 servings
One (28-ounce) can crushed tomatoes
1 medium clove garlic, minced
1 small onion, peeled and chopped
1 (30-ounce) can refried beans
13 to 14 ounces chicken broth
Garnish add-ons: shredded Jack cheese or Mexican blend of shredded cheeses, chopped cilantro, sour cream, sliced green onions, tortilla chips, cubed avocado or salsa
1. In a large heavy-bottomed deep saucepan or Dutch oven at least 5-inches deep, combine tomatoes, garlic and onion; stir to combine. Add beans and stir to combine. Using high heat, bring mixture to a boil; boil for 5 minutes uncovered, stirring frequently.
2. Add broth; lower heat and simmer, uncovered, for 10 minutes. Ladle into bowls and garnish as desired.