REFRIED BEAN SOUP -- Southern Living
1 small onion, chopped
Cook onion and garlic in oil in a Dutch oven over medium-high heat, stirring constantly, until tender.
Add beans and next 3 ingredients, stirring until smooth; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cilantro, if desired.
Cut tortillas into thin strips; spread in a single layer on a baking sheet.
Bake at 350 degrees for 15 minutes. Cool.
Ladle soup into individual soup bowls; top with tortilla strips, cheese, sour cream and guacamole. Serve immediately. Makes 7 cups