Thick and Hearty Tex-Mex Soup

16 ounces refried beans [448 g]
4 ounces green chiles --drained and diced [112 g]
10 ¾ ounces tomato soup, condensed [300 ml]
10 ¾ ounces golden mushroom soup --condensed [300 ml]
14 ½ ounces stewed tomatoes --undrained [392 g]
2 cans water --*
2 cloves garlic --minced
1 medium onion --minced
9 ounces corn, canned --drained [252 g]
1 cup red wine [250 ml]
1 tbsp chili powder
½ teaspoon cumin
1 teaspoon salt
¼ teaspoon pepper
½ cup rice --uncooked [93 g]
½ teaspoon oregano
1 cup cheddar cheese --shredded [114 g]
Combine all the ingredients, except cheese, in a large pot or Dutch oven. Stir to breakup beans. Heat over medium heat until soup comes to a boil. Reduce heat to low and simmer for 30 minutes. *Soup cans of water