1 small onion, chopped
\n2 cloves garlic, minced
\n1 tablespoon vegetable oil
\n1 (16 oz) can refried beans
\n1 (16 oz) can diced tomatoes, undrained
\n1 (10 oz) can diced tomatoes and green chiles, undrained (rotel)
\n1 (14 1\/2 oz) can ready-to-serve chicken broth
\n2 tablespoons chopped fresh cilantro (optional)
\n6 corn tortillas
\n8 oz shredded Monterey Jack cheese (2 cups)
\n1 (8 oz) carton sour cream
\nguacamole<\/p>\n
Cook onion and garlic in oil in a Dutch oven over medium-high heat, stirring constantly, until tender.<\/p>\n
Add beans and next 3 ingredients, stirring until smooth; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cilantro, if desired.<\/p>\n
Cut tortillas into thin strips; spread in a single layer on a baking sheet.<\/p>\n
Bake at 350 degrees for 15 minutes. Cool.<\/p>\n
Ladle soup into individual soup bowls; top with tortilla strips, cheese, sour cream and guacamole. Serve immediately. Makes 7 cups<\/p>\n","protected":false},"excerpt":{"rendered":"
1 small onion, chopped 2 cloves garlic, minced 1 tablespoon vegetable oil 1 (16 oz) can refried beans 1 (16 oz) can diced tomatoes, undrained 1 (10 oz) can diced tomatoes and green chiles, undrained (rotel) 1 (14 1\/2 oz) … Continue reading