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Refried Bean Soup
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.
8 Servings
Prep/Total Time: 25 min.
Ingredients
1 can (16 ounces) spicy fat-free refried beans
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
1/2 cup water
1 can (4 ounces) chopped green chilies
1/4 cup salsa
Tortilla chips
Directions
In a large saucepan, combine the first eight ingredients. Bring to a
boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until
heated through. Serve with tortilla chips. Yield: 8 servings (2
quarts).
© Taste of Home 2009