REFRIED BEAN TORTILLA SOUP

Refried Bean Tortilla Soup image

Provided by Jan Macy

Time 35m

Number Of Ingredients 13

1 32oz box chicken stock, low sodium
1 can(s) refried beans 16oz
I/2 c fresh or frozen corn kernels
1/4-1/2 c red onion or yellow
1/4 tsp cumin
1/4 - 1/2 tsp chipotle chili powder
1 can(s) rotel or other brand tomatoes & peppers
1 1/2 c shredded cooked chicken
1 medium avocado chopped
1 c semi crushed totilla chips
1/2 c cheese, shredded mexican style
sprig(s) cilantro, fresh chopped (opt)
small dollop of sour cream (opt)

Steps:

1. Pour chicken stock in 2qt sauce pan and warm over medium heat. Add refried beans and mix with wire whip to bring beans to a liquid state with the stock.
2. Add the rest of the ingredients up to the chicken...not the chicken, and let simmer for 10 minutes. Add chicken and heat til soup and chicken are hot.
3. Serve in bowls and top with avocados, crushed tortilla chips, and cheese! I even forgot the cheese one night, and it was still tasty! Add the other goodies too, if you like!
4. I didn't have black beans, so used refried and be darned...a good soup was born! But I bet it is good with black beans added too. Left over chicken or a purchased rotisserie chicken makes it really easy! We think it is great just like this. I didn't add extra salt since we are watching our salt intake, besides the chips are salted.
5. This is a hardy soup for lunch or dinner...serve with salad and maybe tortillas! I've even made my own broth by putting chicken breasts, water, seasonings, Rotel and onion in the crock to cook low overnight. Next morn, strained the juice, mixed the refried beans in the juice, added the corn, shredded the chicken and retuned to the crock for more heating. Tasted and added spice as needed. Yes, easy and good!...IMO!