Refried Bean Soup (a family favorite)

An excellent hearty, meatless soup. Rotel tomatoes are a must (do not substitute).

1 large onion - chopped
4 cloves garlic - minced
1 T vegetable oil
4 cans refried beans (16 oz)
2 cans Rotel tomatoes - undrained (10 oz)
2 cans diced tomatoes - undrained (14.5 oz)
1 carton chicken broth (32 oz)

Garnishes:
crushed tortilla chips
shredded cheese
sour cream

Cook onion and garlic in oil in a dutch oven over medium-high heat, stirring constantly, until tender. Add tomatoes, broth and beans, stirring until smooth. Be sure to mash the lumps of refried beans until completely dissolved. Bring to a boil, reduce heat, and simmer 15 minutes.