1 small onion, chopped
2 cloves garlic, minced
1 T vegetable oil
2 (15 oz) cans refried beans
1 (15 oz) can diced tomatoes, undrained
1 (10 oz) can Rotel tomatoes, undrained
1 (14-1/2 oz) can chicken broth

Garnishes: broken tortilla chips, shredded Cheddar or Monterey Jack cheese, sour cream.

Saute onion and garlic in oil until tender.  Add beans, tomatoes and chicken broth, stirring and taking care to break up lumps of beans until mixture is smooth.  Bring to gentle boil, reduce heat, and simmer 15-20 mins.

Ladle into individual bowls, garnish and serve piping hot.

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