Ingredients
1 can (28 ounces) crushed tomatoes1/2 cup chopped onion1/2 teaspoon minced garlic2 cans (16 ounces each) refried beans1 can (14-1/2 ounces) chicken broth1 tablespoon minced fresh cilantro5 corn tortillas (6 inches), cut into 1/2-inch strips, optionalSour cream and shredded Monterey Jack cheese, optional
Preparation
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.
Meanwhile, if tortilla strips are desired, place strips on a baking sheet. Bake at 350° for 12-15 minutes or until crisp. Garnish soup with tortilla strips. Serve with sour cream and cheese if desired.
