Refried Bean Soup

Ingredients:

1 can (28 ounces) crushed tomatoes

1/2 cup chopped onion

1/2 teaspoon minced garlic

1 can (31 ounces) refried beans

1 can (14.5 ounces) chicken broth

1 tablespoon minced fresh cilantro

5 corn tortillas (6 inches), cut into 1/2" strips

sour cream and shredded Monterey Jack cheese

Directions:

In a large saucepan, bring the tomatoes, onion and garlic to a boil. Reduce heat; simmer, uncovered,, for 5 minutes. Stir in the refried beans, broth and cilantro; simmer for 15 minutes.

Preheat oven to 350 degrees. Place tortilla strips on a baking sheet. Bake at 350 degrees for 12-15 minutes or until crisp.

Garnish soup with tortilla strips. Top with sour cream and shredded cheese. Serve with a good tossed green salad and Mexican drop biscuits.