Receta Spicy Refried Bean Soup...
I came home from my walk yesterday morning to find the mister lying shirtless on the sofa with a woman leaning over him...at first I had NO IDEA what was going on...the mister is NEVER home when I get back from my walk and then to find him shirtless with someone else, well, there was some 'splainin' that needed to be done! I resisted the urge to run for my camera, to document the whole sordid event, and slowly set my key down, removed my gloves (while it may be spring where YOU live it's dang cold here!) and walked into the family room...and then I remembered him saying something about an insurance thing...so there he was, flat on his back with little white stickers all over his chest, having an EKG...and get this, the insurance gal said, while she was no expert, she could practically guarantee she heard a heart!
Speaking of walking, I am out there every morning, trudging along with my two neighbors. We keep each other going by discussing important subjects, like what happened the night before on Dancing With The Stars and American Idol...today I'm sure we'll discuss the "shoe incident!" But we also talk about food...lots and lots of food...restaurants we've been to, ones we want to try, dinners we've made and every morsel we ate over the weekend...sometimes it's not pretty. I learned about this soup on a walk, Linda made it, said it was great, and she was right!
If you want a quick and easy soup for dinner, but one that is full of flavor, this is the soup for you! It could easily be called Canned Mexican Soup or Mexican Can Soup because you use canned tomatoes, canned broth, canned refried beans and canned corn...Can it be anything but good? Can those negative thoughts about canned ingredients...this one is dang good...4 dangs worth, too! The refried beans give this soup a creamy base and Rotel tomatoes are used so it's spicy...maybe too spicy for kids so if you're making it for the wee ones you might want to substitute regular canned tomatoes or maybe just use one can of Rotel tomatoes instead of three. Of course, after the soup is made you can add whatever topping you want...shredded cheese, crushed tortilla chips, sour cream...whatever makes your elevator go all the way to the top!
- Spicy Refried Bean Soup - Adapted From Linda Tantillo
- 3 cans (10 oz.) Rotel Tomatoes with Chilies
- 1 (14 oz.) cans chicken broth
- 1 (30 oz.) can refried beans
- 1 (15.25 oz.) can corn, undrained
- 2 cups cooked chicken, shredded
- 1/4 cup cilantro, chopped, stems removed, loosely packed
- 1 avocado, chopped
- Toppings (optional):
- sour cream
- tortilla chips, crushed
- shredded cheese
- black olives
- green onions
In a large soup pot combine tomatoes, broth, refried beans and corn. Stir together and bring to a boil. Add in chicken, cilantro and avocado, return to a boil, then reduce heat to low and simmer for 10 minutes. Serve with toppings, if desired. Makes 6 servings.