Tuesday, December 6, 2011

Easy "Canned" Soup

The other night, the cherubs and I returned home from being out of town.

We were in need of a quick meal, as we had to meet the Mr. at a Christmas program at church.

I opened the cabinet doors and starred .  .  .
 . . .we've all been there!  It's miserable!

You stand there wondering, "What can I possibly make with this?"

I looked again and saw a can of fat-free refried beans.

Then it hit me!

Soup!  I've used refried beans in a soup before -- so this time, I'll make a few little changes and it will be all new!

My cherubs liked it -- even took it in their school lunch the next day! 

Easy "Canned" Soup

1/2 onion, chopped
1-2 tsp. garlic
1 tsp. cumin
1/2 tsp. chili powder
1-2 TBSP oil
2 cans refried beans
1 can rotel, drained
1 can chicken broth

crushed chips
shredded cheddar cheese
chopped onion

In a large sauce pan, heat oil.  Add onion and sautee.  Add in garlic, and heat just a bit to release flavor.

Add beans, drained rotel, spices, and broth.  Stir until well mixed; heating thoroughly.

Ladel soup into a bowl and garnish with chips, cheese, and additional onion.

Serves 6ish!

**The amounts are only suggestions.  If you prefer thicker soup, use less broth.  Want thinner soup . . . more broth!  Don't like onions -- leave them out.  Want it spicer -- add more chili powder.  You don't have garlic -- fine, use garlic powder. 

You get the drill -- have fun trying something new!

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