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Thick and Hearty Tex-Mex Soup


16 ounces refried beans
4 ounces green chiles, drained and diced
10 3/4 ounces tomato soup, condensed
10 3/4 ounces golden mushroom soup, condensed
14 1/2 ounces stewed tomatoes, undrained
2 cans water, *
2 cloves garlic, minced
1 medium onion, minced
9 ounces corn, canned, drained
1 cup red wine
1 tablespoon chili powder
1/2 teaspoon cumin
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup rice, uncooked
1/2 teaspoon oregano
1 cup cheddar cheese, shredded

Serving Size : 6

Combine all the ingredients, except cheese, in a large pot or Dutch oven. Stir to breakup beans. Heat over medium heat until soup comes to a boil. Reduce heat to low and simmer for 30 minutes.

NOTE: Soup cans of water.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.