Creamy Bean Soup Recipe
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 1 clove garlic, minced
- 2 (16 ounce) cans ORTEGA® Refried Beans
- 1 (16 ounce) jar ORTEGA® Thick & Chunky Salsa
- 1 (14.5 ounce) can chicken broth
- 1 tablespoon lime juice
- 2 teaspoons ground cumin
- 1/2 teaspoon crushed red pepper
- 1 cup SARGENTO® Fancy Shredded Mild Cheddar Cheese (optional)
- 1/4 cup chopped fresh cilantro (optional)
- HEAT vegetable oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes or until onion is tender.
- STIR in beans, salsa, broth, lime juice, cumin and crushed red pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 12 minutes. Sprinkle with cheese and cilantro before serving.
