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Ingredientes
- 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
Direcciones
- 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.
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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% |
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