Tex - Mex Refried Bean Soup

I make my own Refried Beans in a Crockpot but I like the simplicity of this recipe using canned refried beans.
This is another great Tex - Mex recipe.

I use this Vegetarian product for all of my Soup bases.
It comes in a variety of Vegetarian flavors.
It's also great for Sauces and Gravies.
I use this one to make Vegetarian Chicken Noodle Soup
or simply drink it as a Broth.

Here's what you'll need:
A Cast Iron Dutch Oven

1 TBS Vegetable Oil
1 C Diced Onion
2 - 16 oz. Cans of Refried Beans
1 - 11 oz. Can of Mexican Corn , undrained.
1 - 11 oz. Can of White Shoe Peg Corn, drained.
1 - 4.5 oz. Can of Diced Green Chiles, undrained.
1 C Thick and Chunky Salsa
2 C Vegetarian Chicken Broth
1 tsp Taco Seasoning
1/3 C Fresh Lime Juice

Garnish:
Crushed Tortilla Chips
Sour Cream

In a Dutch Oven on Medium Heat:
Oil, until Hot.
Add:
Onion
Sauté 3 minutes, until translucent.

Add:
Beans
Mexi Corn
Shoe Peg Corn
Chiles
Salsa
Broth
Lime Juice
Stir Well.
Bring to a Boil.

Reduce Heat to Low.
Simmer 10 minutes.
Stir occasionally.

Ladle into individual Soup Bowls.
Garnish with Tortilla Chips and Sour Cream.

Enjoy!
Peace in the Kitchen!