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

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodDish
Interest GroupHealthy

Ingredients

 Onion1 Medium, sliced
 1 large clove garlic, crushed
 Butter/Margarine2 Tablespoon
 Whole tomatoes1 Can (10oz), undrained
 Kidney beans1 Can (10oz), drained
 Pinto beans1 Can (10oz), drained
 Green chilies1 Can (10oz), chopped
 Chili powder1 Tablespoon
 Ground coriander1/4 Teaspoon
 Shredded Cheddar cheese1/2 Cup (16 tbs)
 Shredded monterey jack cheese1/2 Cup (16 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.
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