REFRIED BEAN SOUP

Perfect for a cold day. This warm delightful dish is very filling, add your favorite Mexican Salsa and Chips to complete an easy meal.

1 small onion, chopped
2 cloves garlic, minced
2 tablespoons vegetable oil
1 (31-ounce) can refried beans (the big can)
1 (16-ounce) can diced tomatoes, undrained
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (14-1/2-ounce) can chicken broth
1 or 2 jalapeno peppers- chopped finely
Toppings:
1 bunch chopped fresh cilantro to taste- (not an option in our house!)
6 corn tortillas
2 cups shredded Monterey Jack cheese
1 carton sour cream
1 bunch finely chopped green onions

* Cook onion and garlic in oil in a Dutch oven over medium-high heat, stirring constantly, until tender. Add beans and next 4 ingredients, stirring until smooth; bring to a boil. Reduce heat, and simmer 15-20 minutes. Stir in cilantro. While the soup is cooking:
* Cut tortillas into thin strips; spread in a single layer on a baking sheet Bake at 350 for about 15 minutes or until lightly browned and crisp, stirring every 5 minutes or so. Allow to cool.
* Ladle soup into individual soup bowls; top with tortilla strips, cheese, onions and sour cream. Serves about 4 or 5 folks

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