Shared by my mom...
1 small onion, minced
2 cloves garlic, minced (I used more)
1 Tablespoon vegetable oil
1 31-oz can (or thereabouts) refried beans
1 14.5-oz can tomatoes, undrained (I used crushed tomatoes, I supposed you could also use diced)
1 10-oz can diced tomatoes and green chilies (Rotel) undrained
1 can chicken broth
Cook onion and garlic in vegetable oil in a Dutch oven or large pot over medium-high heat, stirring constantly, until the onion is tender. Using an immersion blender (boat motor, as Emeril would say) or a regular blender, puree the tomatoes and the can of tomatoes and chilies with liquid included. Add to the pot along with the refried beans and chicken broth. Stir until smooth and bring to a boil, then reduce heat and simmer for 15 minutes.
Meanwhile... cut 6 corn tortillas into thin strips, spread on a cookie sheet, and bake for 15 minutes at 350 degrees, stirring every 5 minutes or so, until lightly browned. Let cool.
Ladle soup into bowls, topping with shredded Monterey Jack cheese, tortilla strips, and sour cream (optional). Recipe allegedly serves 6 people - your mileage may vary.
Happy Cinco de Mayo, all!