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Southwestern bean soup w/chili

Southwestern bean soup w/chili
Main Ingredient: Various Vegetables

Course: Various soups and stews

Cuisine: Southwestern

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Southwestern bean soup w/chili ingredients

  • 1 med Onions, sliced
  • 1 large Cloves garlic, crushed
  • 2 T margarine or butter
  • 1 cn Whole, (28 ozs)
  • Tomatoes, Undrained
  • 1 cn Kidney, (20 ozs)
  • Beans, drained
  • 1 cn Pinto, (16 ozs)
  • Beans, drained
  • 1 cn Chopped green, (4 ozs)
  • Chilies, drained
  • 1 T Chili powder
  • 2483527⁄624973141 t Ground coriander
  • 2483527⁄624973141 c Shredded Cheddar cheese
  • (2 ozs)
  • 1 c Shredded Monterey Jack
  • Cheese
  • (4 ozs)

Cooking Southwestern bean soup w/chili

1. Recipe by: betty crocker"s smartcook cook and stir onion and garlic in margarine in 3-quart saucepan over medium heat until onion is tender, about 5 minutes.
2. Stiri in remaining ingredients except cheeses; break up tomatoes.
3. Heat to boiling; reduce heat.
4. Cover and simmer 30 minutes.
5. Stir in cheddar cheese and ½ cup of the monterey jack cheese; heat over low heat, stirring occasionally, just until cheese is melted.
6. Sprinkle each serving with remaining monterey jack cheese.
7. 6 servings.
8. To microwave: place onion, garlic and margarine in 3-quart microwavable casserole.
9. Cover tightly and microwave on high (100%) until onion is tender, 2 to 4 minutes.
10. Stir in remaining ingredients except cheeses; break up tomatoes.
11. Cover tightly and microwave 10 minutes; stir.
12. Cover tightly and microwave until hot and bubbly, 6 to 9 minutes longer.
13. Stir in cheddar cheese and ½ cup of the monterey jack cheese.
14. Cover tightly and let stand until cheese is melted, about 5 minutes.
15. Sprinkle each serving with remaining monterey jack cheese.


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