Southwestern Bean Soup

• 2 Tbsp. margarine
• 1 onion, sliced
• 1 large clove garlic, minced
• 28 oz. can tomatoes, chopped
• 20 oz. can kidney beans, drained and rinsed
• 16 oz. cans pinto beans, drained and rinsed
• 4 oz. can chopped green chilies, drained
• 1 Tbsp. chili powder
• 1/4 tsp. ground coriander
• 1 c. Monterey Jack cheese, shredded
• 1/2 c. Cheddar cheese, shredded
• crumbled corn chips

1. Saute onion and garlic in margarine for 5 minutes.
2. Add remaining ingredients, except cheeses and corn chips. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
3. Stir in 1/2 cup Jack cheese and Cheddar until melted.
4. Ladle into bowls and sprinkle with remaining cheese and corn chips.
5. Serves 6.

margarine, onion, clove garlic, tomatoes, kidney beans, pinto beans, green chilies, chili powder, ground coriander, cheese, cheddar cheese, corn chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=493025 (may not work)