Servings: 10
Ingredients
- 2 Tbsp. Extra virgin olive oil
- 2 c. Minced Onions
- 3 x Garlic Cloves, chopped
- 1 x Jalapeno Pepper, (Optional), seeded and chopped
- 2 tsp Chili Pwdr
- 2 tsp Grnd Cumin
- 1 tsp Grnd Coriander
- 1/2 tsp Dry Oregano
- 1/2 tsp Grnd Yellow Mustard
- 1 x 16 Ounce Can Refried Beans
- 3 c. Vegetable Broth
- 2 x 14 1/2 oz Mexican Style Stewed Tomatoes
- 3Â 1/3 c. Or possibly 2-15 Ounce Cans Red Kidney Beans, liquid removed
- 1Â 2/3 c. Cooked, (Or possibly 1-15 Ounce Can) Black Beans, liquid removed
- 2 x Flour Tortillas, for garnish
- 1/2 c. Chopped Fresh Cilantro, for garnish
Directions
- Heat the oil in a large nonstick Dutch oven over medium high heat. Add in the onions and cook, stirring frequently, till the onions are crisp-tender and begin to brown, about 5-6 min. Add in the garlic and Jalapeno, if using, and cook, stirring frequently, 2-3 min.
- Add in the chili pwdr, cumin, oregano and mustard and cook, stirring, just till combined. Add in refried beans and 1 c. of broth and stir till smooth.
- Pour in remaining broth and stewed tomatoes, dicing any large pcs of tomatoes. Add in kidney and black beans and bring to a boil. Reduce heat, cover and simmer 5 min.
- Meanwhile, cut the tortillas into thin strips about 2inch by 1/4 inches.
- When soup is heated, pour into individual bowls and garnish with tortilla strips and cilantro.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 318g | |
Recipe makes 10 servings | |
Calories 178 | |
Calories from Fat 37 | 21% |
Total Fat 4.16g | 5% |
Saturated Fat 0.73g | 3% |
Trans Fat 0.01g | |
Cholesterol 0mg | 0% |
Sodium 926mg | 39% |
Potassium 594mg | 17% |
Total Carbs 28.79g | 8% |
Dietary Fiber 8.5g | 28% |
Sugars 6.61g | 4% |
Protein 8.17g | 13% |
Advertisement
Advertisement