| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats, Dairy | New import | 4 | Servings | |
INGREDIENTS
| 3/4 | To 1 cup chopped onion | |
| 1 | tb | Vegetable oil |
| 1 | (4-ounce) can green chilies, | |
| Drained | ||
| 1 | (16-ounce) can refried | |
| Beans | ||
| 2 | c | Chicken broth _ |
| Salt, pepper and hot pepper | ||
| Sauce to taste | ||
| 2 | tb | Chopped fresh cilantro |
| 6 | tb | (approx.) grated Monterey |
| Jack or Cheddar cheese | ||
| 6 | tb | Sour cream (approx.) |
INSTRUCTIONS
Place chopped onion and oil in a large saucepan over med-high heat. Cook until onions are soft, but not brown. Coarsely chop green chilies, unless they are already chopped, add to onions. Add refried beans. Stir in chicken broth. Cook and stir until soup is heated through and no lumps remain. Season to taste with salt and pepper. (ingredients are already salty) Add spice to taste with pepper sauce. Stir in cilantro just before serving. Garnish each serving with grated cheese and sour cream. Makes 6 servings. Posted to MM-Recipes Digest V4 #169 by BobbieB1@aol.com on Jul 1, 1997
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