Spicy Frijole Soup

Alisa Smith

By
@thesmartcookie

I just made this up one night as I went along. Most of the family was suffering from a cold, so the jalapenos added some well needed vitamin C and just enough spice to kick it for good! Since then it's become a family favorite, especially when someone is felling a little under the weather. Enjoy!


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Comments:

Serves:

8

Prep:

10 Min

Cook:

20 Min

Ingredients

2 can(s)
fat free, vegetarian refried beans
2 can(s)
15/16oz fat free chicken broth
2 can(s)
rotel tomatoes
1 pkg
frozen corn
jalapeno slices (pickled or fresh) to taste
shredded mexican blend or sharp cheddar cheese, crushed tortilla chips and sour cream (or greek yogurt) for garnish

Directions Step-By-Step

1
Blend beans, broth, tomatoes, corn and jalapenos together in large stock pot until beans are smooth and creamy.
2
Bring to a boil.
3
Reduce heat to low, cover, and simmer for 15 minutes.
4
Serve with crushed tortilla chips, shredded cheese and sour cream (I use Greek Yogurt instead to cut fat and increase protein).
5
Can be cooked in a slow cooker as well. Mix first 5 ingredients and set cooker on low for 6 to 8 hours. Enjoy!

About this Recipe

Course/Dish: Bean Soups
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #easy, #beans, #spicy, #Refried