Tex Mex Soup

Ingredients -

1 (16 ounces) can Fat-Free Refried Beans
1 (4 ounces) can Diced Green Chilies, undrained
1 (14.5 ounces) can Tomatoes with Green Chilies, undrained
2 Garlic Cloves, minced
1 medium Onion, finely diced
1 (11 ounces) can Green Giant Niblets
1 cup Red Wine
1 cup (8 ounces) Low-Sodium Chicken Broth
1 tablespoon Chili Powder
1/2 teaspoon Ground Cumin
1/4 teaspoon Ground Black Pepper
1/2 teaspoon Dried Oregano
1 cup shredded Mexican Four Cheese Blend
4 ounces Black Olives, sliced, drained
2 (4 ounces each) cans Sliced Mushrooms, drained
1 medium Green Bell Pepper, diced

Preparation:

1. Add refried beans, diced green chilies, tomatoes with green chilies, minced garlic, diced onion, niblets, red wine, chicken broth to large stockpot.

2. Season with chili powder, ground cumin, ground black pepper, and dried oregano.

3. Stir in shredded cheese, black olives, sliced mushrooms, and green bell pepper.

4. Bring to a boil over medium-high heat.

5. Reduce heat to low. Simmer 30 minutes.

Soup Making Tip

Potato Selection

Use the potato the recipe calls for, otherwise use a similar variety of potato. Some varieties are better for boiling, such as red potatoes.

Soup Making Tip

Potato Selection

Select potatoes that are firm to the touch and feel heavy for their size. Avoid potatoes that are dried out or shriveled.