Refried bean soup.

As I am a big fan of soup, and Mexican food, this recipe is one of my favorites! :)
It's really great for lunch, or a light dinner. Enjoy!

• 1 can (28 ounces) crushed tomatoes
• 1/2 cup chopped onion
• 1/2 teaspoon minced garlic
• 2 cans (16 ounces each) refried beans
• 1 can (14-1/2 ounces) chicken broth
• 1 tablespoon minced fresh cilantro
• 5 corn tortillas (6 inches), cut into 1/2-inch strips, optional
• Sour cream and shredded Monterey Jack cheese, optional

Directions:

• In a large saucepan, bring the tomatoes, onion and garlic to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in the refried beans, broth and cilantro; simmer for 15 minutes.
• Meanwhile, if tortilla strips are desired, place strips on a baking sheet. Bake at 350° for 12-15 minutes or until crisp. Garnish soup with tortilla strips. Serve with sour cream and cheese if desired. Yield: 8 servings (2 quarts)
• picture provided by tasteofhome.com