Mexican-Style Bean Soup

1 1/2 Tablespoons Olive oil

1/2 cup Onion, diced

1/2 teaspoon Garlic, minced

3 cups Crushed tomatoes

4 cups Refried beans

2 cups Chicken broth

1 Tablespoons Cumin

1 Tablespoon Chili powder

Tortilla chips

Sour cream

Cheddar, grated

Heat the oil in a large soup pot. Add the onion and garlic. Cook until just soft. Add the tomatoes, beans, broth and cumin. Bring to just under a boil, stirring frequently. Reduce the heat and simmer for 20 minutes. Serve warm garnished with the chips, cheese and sour cream. Serves 6