Recipe for Thick and Hearty Tex-Mex Soup

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Yield:

Ingredients:

Amount	Ingredient
16 oz	fat-free refried beans
4 oz	green chiles drained and diced
3/4 oz	low sodium tomato soup, canned
3/4 oz	reduced fat reduced sodium cream of
	mushroom soup
1/2 oz	no salt added stewed tomatoes - stewed
2 can	water
2 clv	garlic -- minced
1 med	onion -- minced
9 oz	low sodium canned corn drained
1 cup	red wine
1 tbl	chili powder
1/2 tsp	cumin
1/4 tsp	pepper
1/2 cup	rice -- uncooked
1/2 tsp	oregano
1 cup	low sodium cheddar cheese shredded
2 oz	red and green bell peppers

Instructions:

Instructions: 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. Sprinkle with cheese before serving.

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