Monday with temps in the teens, I made this soup. Only this time I substituted a can of fat free refried beans for the pinto beans. I didn't take a picture but the results were pretty close. The refried bean version was a tad thicker so it was more of a "stoupy" consistency which was good. It didn't seem as spicy though so I wonder if the extra starch absorbed some of the Rotel's heat. Anyway, it was still tasty and was great to have on hand to pack for lunch.
I also tried two recipes from Everyday With Rachael Ray's February issue. I will review those later in the week.
3 years ago