Southwestern Bean Soup With Chilies Recipe
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
1 medium onion, sliced
1 large clove garlic, crushed
2 tablespoons margarine or butter
1 can whole tomatoes, undrained
1 can kidney beans, drained
1 can pinto beans, drained
1 can chopped green chilies, drained
1 tablespoon chili powder
1/4 teaspoon ground coriander
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
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.
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.
