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This fast and simple dish from Darlene Brenden in Salem, Oregon combines the ease of soup with the heartiness of chili. It’s a perfect filler-upper on nippy afternoons and a great last-minute lunch. If you like it spicier, use medium or hot green chilis instead of mild.
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Nutritional Facts 1 cup (calculated without chips) equals 117 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 720 mg sodium, 21 g carbohydrate, 4 g fiber, 5 g protein.
Originally published as Refried Bean Soup in Simple & Delicious September/October 2007, p33
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Reviewed on Feb. 08, 2010 by KaleandKameron
I substituted rotell tomatoes for stewed tomatoes.......that made it too spicy so will make again as the recipe calls for.
Reviewed on Jan. 21, 2010 by pepito99
This is about as easy as it gets! I did not have stewed tomatoes so used a can of regular diced instead and it was just fine. Even my 3 year old thought it was yummy!
Reviewed on Oct. 08, 2009 by debleblanc
This soup is great AND Weight Watcher friendly. I've shared at my WW meetings and everyone who has tried it loves it.
Reviewed on Mar. 04, 2009 by ask002
This soup is great and so easy to make. I also added some cumin.
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