Refried Bean Soup

1 small onion, chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
1 (31 oz) can refried bean soup
1 (16 oz) can diced tomatoes, undrained
1 (10 oz) can diced tomatoes and green chilis, undrained
1 (14-1/2 oz) can ready to serve chicken broth
2 tablespoons chopped fresh cilantro (optional)
6 flour tortillas
2 cups (8 oz) shredded monterey jack cheese
1 (8 oz) sour cream
4 oz. chopped chilis

Cook onion and garlic in oil in a dutch oven over medium high heat, stirring constantly, until tender. Add beans and next 3 ingredients, stirring until smooth; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cilantro, if desired.

Cut tortillas into thin strips, spread in a single layer on a baking sheet. Bake at 350 for 15 minutes or until browned, stirring every 5 minutes. Cool.

Ladle soup into bowls; top with tortilla strips, cheese, and sour cream.