Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Refried Bean Soup
| 1 (16 ounce) can spicy fat-free refried beans |
| 1 (15 ¼ ounce) can whole kernel corn, drained |
| 1 (15 ounces) can black beans, rinsed and drained |
| 1 (14 ½ ounce) can chicken broth |
| 1 (14 ½ ounce) can stewed tomatoes, cut up |
| ½ cup water |
| 1 (4 ounce) can chopped green chilies |
| ¼ cup salsa |
| Tortilla chips |
IN a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat and simmer, uncovered for 10 minutes or until thoroughly heated. Serve, topped with tortilla chips.
NOTE: This is from the September/October TASTE OF HOME. It was very easy to do and is very good and very spicy. I did put my stewed tomatoes in my blender, as I just don’t care for chunks of tomato in soup. And I drained a little bit out of the green chilies, but I didn’t drain the whole can. All in all, a tasty and easy dinner!