INGREDIENTS:6 tomatoes, stemmed, cut into eighths 2 onions, peeled, cut into eighths 8 garlic cloves, whole, peeled ¼ cup olive oil ¼ cup powdered chili peppers (medium heat) 2 qts. chicken broth 2 qts. pinto beans, cooked or canned, drained and rinsed ½ cup cilantro leaves, minced ¼ cup lemon juice 1 ½ tsps. salt 1 pint corn tortilla strips, fried, or tortilla chips 3/4 cup sour cream ½ cup chopped cilantro, green onions or chivesDIRECTIONS:1. Arrange tomatoes, onions and garlic in roasting ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.