1 can (28-oz) crushed tomatoes
1/2 cup chopped onion
1/2 tsp minced garlic
1 can (31-oz) refried beans
1 can (14.5-oz)chicken broth
1 tbsp minced fresh cilantro
5 corn tortillas, cut into 1/2-inch strips, optional
Sour cream, optional
Shredded Monterey Jack cheese, optional
In a large saucepan, bring the tomatoes, onion and garlic to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. Stir in the refried beans, broth, and cilantro. Simmer the mixture for 15 minutes. Meanwhile, place tortilla strips on a cookie sheet. Bake at 350 degrees for for 12 to 15 minutes until crisp. Dip soup into bowls and top with crisp tortilla strips. Add sour cream and cheese over the crisp strips, if desired.
1/2 tsp minced garlic
1 can (31-oz) refried beans
1 can (14.5-oz)chicken broth
1 tbsp minced fresh cilantro
5 corn tortillas, cut into 1/2-inch strips, optional
Sour cream, optional
Shredded Monterey Jack cheese, optional
In a large saucepan, bring the tomatoes, onion and garlic to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. Stir in the refried beans, broth, and cilantro. Simmer the mixture for 15 minutes. Meanwhile, place tortilla strips on a cookie sheet. Bake at 350 degrees for for 12 to 15 minutes until crisp. Dip soup into bowls and top with crisp tortilla strips. Add sour cream and cheese over the crisp strips, if desired.
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