Southwestern Bean Soup With Chilies
|Onion||1 Medium, sliced|
|Garlic clove||1 Large, crushed|
|Whole tomatoes||1 Can (10 oz), undrained|
|Kidney beans||1 Can (10 oz), drained|
|Pinto beans||1 Can (10 oz), drained|
|Chopped green chilies||1 Can (10 oz), drained|
|Chili powder||1 Tablespoon|
|Ground coriander||1⁄4 Teaspoon|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Shredded monterey jack cheese||1⁄2 Cup (8 tbs)|
Place onion, garlic and margarine in 3 quart microwavable casserole.
Cover tightly and microwave on high until onion is tender, 2 to 4 minutes.
Stir in remaining ingredients except cheeses; break up tomatoes.
Cover tightly and microwave 10 minutes; stir.
Cover tightly and microwave until hot and bubbly, 6 to 9 minutes longer.
Stir in Cheddar cheese and 1/2 cup of the Monterey Jack cheese.
Cover tightly and let stand until cheese is melted, about 5 minutes.
Sprinkle each serving with remaining Monterey Jack cheese.