Tarascan Soup

• 1 tablespoon olive oil
• 1 cup chopped onion
• 4 large garlic cloves, minced
• 1 (28-ounce) can diced tomatoes, undrained
• 2 (15-ounce) cans pinto beans, undrained
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon hot sauce
• 1/4 teaspoon salt
• 1 (16-ounce) can fat-free, less-sodium chicken broth
• 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
• 16 baked tortilla chips, crushed (about 1 cup)

1. Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; saute 3 minutes. Stir in tomatoes; cook 5 minutes. Place beans in a blender or food processor; process until smooth. Add beans, chili powder, cumin, hot sauce, salt, and broth to pan; bring to a boil. Reduce heat to medium-low; cook 18 minutes. Serve with cheese and chips.

olive oil, onion, garlic, tomatoes, pinto beans, chili powder, ground cumin, hot sauce, salt, chicken broth, cheese, tortilla chips

Taken from www.myrecipes.com/recipe/tarascan-soup (may not work)