Total time: About 25 minutes
I love the flavor of this soup! It is very filling so makes a great dinner on its own. I got the recipe from my sister-in-law and it originally came from a Lion House cookbook. I also stole this picture from my sister-in-law's blog because she always makes food look so pretty. :) (If you're reading, thanks Tiff!)
1 tablespoon chicken bullion
2 cups diced canned or fresh tomatoes
1/2 cube of butter
1/2 cup canned diced green chilies
1 1/2 cups diced onions
5 cups water
2 1/2 cups dried refried beans
1 cup crushed heavy corn tortilla chips
1/2 tablespoon ground cumin
1/2 teaspoon garlic powder
1/3 cup diced green onion
1/3 cup fresh cilantro
Tortilla chips
Sour cream
Shredded cheese
In a large soup pot add chicken base, tomatoes, butter, green chilies, and onions. Cook until onions are translucent. Add water, dried beans, chips, and seasonings. Heat until thickened and beans are soft. Add green onions and cilantro about 5 minutes before serving. Garnish with crisp tortilla chips, cheese and sour cream. Yields 5-6 servings.
Janell's Notes:
- I took a boneless, skinless chicken breast, cubed it, and added it (raw) to the soup when I added the beans and water. It only takes 5-10 minutes for the chicken to cook through.
- If you don't have the dried beans (does anyone know if you can still get them at the cannery?), I am pretty sure it would work fine to use a large can of refried beans, and just add water until you get the right soupy consistency.
- I didn't have green chilies, so I used salsa instead and cut down a little on the onion and tomato to compensate.
