December 14, 2010
Refried Bean Soup
Recipe adapted slightly from Recipe Shoe Box
1 can (16 oz.) refried beans
1 can (15-1/4 oz.) whole kernel corn, drained
1 can (15 oz.) black beans, rinsed and drained
1 can (14-1/2 oz.) chicken broth
1 can (14-1/2 oz.) Rotel tomatoes with Lime and Cilantro
1/2 cup water
1 can (4 oz.) chopped green chilies
1/4 cup salsa
Shredded cheddar cheese
In large sauce pan combine all ingredients (except tortilla chips, sour cream, and cheese). Bring to boil. Reduce heat; simmer or until heated through. Serve hot with tortilla chips, sour cream, and little sprinkle of cheese.
Destrie: he liked to dip his bread in it, but it was too spicy for him.