Creamy Bean Soup
Refried beans and thick and chunky salsa combined with lime juice and chicken broth make a hearty and delicious soup sprinkled with crushed red pepper.
1 tablespoon vegetable oil
1 cup chopped onion
4 cloves garlic, finely chopped
2 (16-ounce) cans ORTEGA Refried Beans
1 3/4 cups ORTEGA Salsa - Thick & Chunky
1 (14.5-ounce) can chicken broth
1 tablespoon lime juice
2 teaspoons ground cumin
1/2 teaspoon crushed red pepper
Shredded cheddar cheese (optional)
Chopped fresh cilantro (optional)
- Heat vegetable oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes or until onion is tender.
- Stir in beans, salsa, broth, lime juice, cumin and crushed red pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 12 minutes. Sprinkle with cheese and cilantro before serving.
Makes 8 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.