Instructions: Cook onion and garlic in oil in a Dutch oven over medium-high heat, stirring constantly, until tender. Add beans, both tomatoes and chicken broth, stirring until smooth. Be sure to mash the lumps of refried beans until completely dissolved. Bring to a boil, reduce heat, and simmer 15 minutes. Ladle soup into individual soup bowls; top with crushed tortilla chips, cheese, and sour cream. Serve immediately.

Description:"An excellent hearty, meatless soup. You wont believe that a soup this easy can taste this good."

NOTES : The Rotel tomatoes (tomatoes with green chilies) provide the perfect seasonings, so dont substitute plain tomatoes for them.

This is what we had for dinner tonight........You could really make a light meal out of just the soup, perhaps serving it with quesadillas. I only used a tsp. of oil to make the soup...and used nonfat refried beans of course. I think that would change the

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