Creamy Tortilla Soup-Vegetarian |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I came up with this after reading a tip from a can of refried beans. I first made my chicken version and then thought it would be great with black beans instead of the meat. So easy to put together and a delicious soup. Ingredients:
2 (14 1/2 ounce) cans rotel tomatoes & chilies |
2 (14 1/2 ounce) cans vegetable broth |
1 (16 ounce) can vegetarian refried beans |
1 (16 ounce) can black beans, drained |
1/2 cup corn (fresh, frozen or canned) |
2 teaspoons fresh cilantro, chopped |
corn tortilla strips or chips |
shredded monterey jack cheese |
Directions:
1. Combine tomatoes, broth, beans and corn in medium saucepan. Stir together and bring to a boil. Reduce and bring to a simmer till heated through. Turn off heat and stir in the cilantro. Top each bowl of soup with cheese and crushed tortilla chips. (I use up the crushed chips from the bottom of the bag.).
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