Sopa de Frijol

By barbyrabaker

Soup recipe from Rosarita

Ingredients

• 2 cans (16 oz each) Rosarita® Low Fat Black Bean Refried Beans
• 2 cups water
• 6 slices bacon, chopped
• 1/2 cup chopped yellow onion
• 1-1/2 tablespoons chopped fresh cilantro or 1 small sprig fresh epazote
• 1 tablespoon chopped fresh oregano leaves
• 1/4 teaspoon salt
• 1 tablespoon Pure Wesson® Vegetable Oil
• 4 corn tortillas (6 inch), cut in half, then into thin crosswise strips
• 1/3 cup Mexican cream
• 1 lime, cut into 8 wedges

Preparation

Step 1

Directions
Place beans and water in blender container and blend on medium until pureed or smooth.
Place bacon in large saucepan and cook over medium-high heat until crisp. Remove bacon with slotted spoon; set aside. Add onion to bacon drippings and cook until tender. Add bean puree and bring to a boil, stirring occasionally. Reduce heat to medium-low; add cilantro, oregano and salt. Simmer covered 10 minutes.
Heat oil in large skillet over medium-high heat until hot. Add tortilla strips; cook and stir until crisp and golden brown. Place on paper towel-lined plate.
Ladle soup into serving bowls. Drizzle each with cream. Top each with tortilla strips and bacon; squeeze lime wedge over each.