PAM'S TERASCAN BEAN SOUP

1 14 oz can whole tomatoes
1/2 large onion
2 Tbsp garlic
1 8oz can pinto beans
6 TBSP bacon fat
10 cups chicken broth or bouillon
Muenster cheese
Red chilies
Sour cream

Heat chicken broth in a large pan. Heat bacon fat in a large skillet. Blend tomatoes, onion, garlic in blender or food processor, and heat in hot fat for 10 min. Blend pinto beans and juice from can in a blender. Add to the tomato mixture and cook another ten minutes. Add tomato mixture to chicken broth and simmer until thickened. Before serving, melt slices of cheese in bottom of bowl before adding soup. Cheese is best if allowed to brown a bit. I put them in the microwave, or you can put them in the oven, but you have to watch them closely. Top with crumbled chilies and sour cream. Best if prepared a day in advance.