| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Mexican |
Mexican, Soups & ste |
6 |
Servings |
INGREDIENTS
| 1 |
sm |
Onion — peeled and diced |
| 1 |
lg |
Clove garlic — peeled and |
|
|
Minced |
| 1 |
cn |
28 oz tomatoes, canned crushed |
| 1 |
cn |
30 oz refried beans |
| 1 |
cn |
14.5 oz chicken broth |
|
|
TB cilantro — chopped |
|
|
Baked tortilla chips — for |
|
|
Garnish |
|
|
Monterey jack cheese — for |
|
|
Garnish |
|
|
Sour cream — for garnish |
INSTRUCTIONS
In a large saucepan or Dutch oven, combine garlic, onion, and tomatoes;
stir to combine. Using high heat, bring to a boil; boil for 5 minutes,
stirring occasionally. Add beans and broth, stir to combine. Bring to a
simmer; lower heat and simmer for 15 minutes, stirring occasionally. If
desired, stir in 1-2 Tbsp chopped cilantro. Ladle into soup bowls, top with
tortilla chiips or baked tortilla strips (recipe follows) jack cheese and
sour cream. Serves 6-8.
Baked Tortilla chips: Cut 5 corn tortillas into thin strips and spread them
on a baking sheet in a single layer. Bake in a 350 degree oven until
nicely browned, about 9 minutes. Toss them halfway through the baking
process.
Posted to MC-Recipe Digest V1 #145
Date: Tue, 9 Jul 1996 20:09:43 GMT
From: "Patricia J. Mccoy" <patti-will-mccoy@worldnet.att.net>
A Message from our Provider:
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