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Southwestern Bean Soup With Chilies

Microwaverina's picture
Southwestern Bean Soup With Chilies is hot in taste. The chili powder makes it hot and dressing of cheddar cheese and jack cheese gives the Southwestern Bean Soup With Chilies a velvety taste
Ingredients
  Onion 1 Medium, sliced
  Garlic clove 1 Large, crushed
  Margarine/Butter 2 Tablespoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Interest: 
Everyday, Healthy

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4.22647
Average: 4.2 (17 votes)