Use your pantry staples to make this incredible soup!
Makes 14 cups - Use a big Dutch Oven!
6 corn tortillas - Optional
1 small onion, chopped
2 garlic cloves, minced
1 TB vegetable oil
1 (31 ounce) can refried beans (or two 15 ounce cans)
2 (14.5 ounce) cans petite diced tomatoes
1 can diced tomatoes with green chilis (Mild Rotel)
1 3/4 cups chicken broth
4 cups cooked, chopped chicken - I use rotisserie chicken
2 TB fresh cilantro
1 (8 ounce) sour cream
Shredded cheddar or Monterrey Jack cheese for topping
To make tortilla strip garnish:
Cut tortillas into thin strips and arrange on a single layer on a lightly greased baking sheet. Spray with cooking oil. Bake at 350 degrees for 10 - 15 minutes or until browned, stirring every 5 minutes. Remove from oven and sprinkle with salt.
** Use crushed tortilla chips if you would like to skip making the strips!!
Place 1 TB vegetable oil in a large Dutch oven, heat over medium-low heat. Sauté chopped onion in hot vegetable oil in a Dutch oven over medium-low heat 5 minutes or until tender. Add minced garlic and cook 30 seconds. Add refried beans and next four ingredients, stirring until very smooth. Bring the mixture to a boil. Reduce the heat and simmer 15 minutes. Stir in chopped cilantro. Ladle into soup bowls and top with a dollop of sour cream, shredded cheese, tortilla strips (or crushed chips) and extra cilantro.