Southwestern Bean Soup with Chiles

Southwestern Bean Soup with Chiles

2 T. margarine 1 onion, sliced 1 large garlic clove, minced 1 can tomatoes, chopped (28 oz) 1 can kidney beans, rinsed and drained (19 oz) 1 can pinto beans, rinsed and drained (15 oz) 1 can chopped green chilies, drained (4 oz) 1 T. chili powder 1/4 t. coriander 1 cup shredded jack cheese, divided 1/2 cup shredded cheddar cheese

In large pan, melt butter; add onion and garlic; saut� over medium heat until onion is translucent, 5 minutes. Stir in remaining ingredients except cheeses. Bring to a boil. Reduce heat. Cover and simmer 30 minutes. Stir in 1/2 cup jack cheese and the cheddar until melted. Sprinkle with cheese and serve. Serves 6 Source; My Old Recipes

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 * Catsrecipes Y-Group