Mexican Leek Soup

Name: Mexican Leek Soup
Ingredients: 1 can (15 ounces) pinto beans, rinsed and drained; 2 medium leeks (white portion only), chopped; 1/2 cup water; 3/4 cup coarsely chopped fresh spinach; 1 cup shredded cheddar cheese; 2 tablespoons grated Parmesan cheese; 2 tablespoons grated Romano cheese; 1/2 teaspoon ground cumin; 1/2 teaspoon coarsely ground pepper; 1/4 teaspoon cayenne pepper; 1/8 teaspoon salt; 1/4 cup heavy whipping cream; 1/4 cup french-fried onions; 2 bacon strips, cooked and crumbled; Chopped fresh cilantro, optional

15 ingredients

2 steps

Ingredients

1 can (15 ounces) pinto beans, rinsed and drained
2 medium leeks (white portion only), chopped
1/2 cup water
3/4 cup coarsely chopped fresh spinach
1 cup shredded cheddar cheese
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
1/2 teaspoon ground cumin
1/2 teaspoon coarsely ground pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1/4 cup heavy whipping cream
1/4 cup french-fried onions
2 bacon strips, cooked and crumbled
Chopped fresh cilantro, optional

Directions

1

Place the beans, leeks and water in a 1-qt. microwave-safe bowl. Cover and microwave on high until tender, 4-5 minutes.
2

In a blender, process bean mixture and spinach until smooth. Return to the bowl; add cheeses and seasonings. Whisk in cream. Cover and microwave on high until heated through, stirring once, 2-3 minutes. Sprinkle with onions and bacon and, if desired, chopped cilantro.