Mexican Bean Tortilla Soup

By Joelene

Ingredients

• 2 corn tortillas, torn into pieces
• 1 pound tomatoes, cut in half and seeded
• 1 small yellow onion, quartered
• 1/4 cup cilantro, lightly packed
• 1 tablespoon chopped garlic
• 1 jalapeno, seeded and chopped
• 1 tablespoon vegetable oil
• 2 tablespoons tomato paste
• 1 tablespoon ground cumin
• 6 cups chicken stock
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) pinto beans, drained and rinsed
• Salt and pepper
• Garnish
• 2 avocados, diced
• 1 cup grated Cheddar cheese
• 1/2 cup chopped cilantro
• 4 corn tortillas, cut into thin strips and fried (see note)

Preparation

Step 1

Place torn tortillas in a food processor. Process until coarsely chopped, about 1 minute. Add tomatoes, onion, cilantro, garlic and jalapeno; pulse until mixture looks like mush.

Heat oil in a stockpot over medium-high heat. Stir in tortilla mixture, tomato paste and cumin. Cook 5 minutes, stirring occasionally. Pour in chicken stock and bring to a boil. Reduce heat and simmer, uncovered, until liquid is reduced by one-third, about 1 hour.

Stir in beans; heat until beans are hot. Taste and season with salt and pepper.

To serve, ladle 3/4 to 1 cup soup into a bowl and top with avocado, cheese, cilantro and fried tortilla strips.

Makes 8 servings.

Note: To fry tortilla strips, heat 1/2 to 3/4 cup vegetable oil in a tall, narrow saucepan to 350 degrees. Fry strips in 3 batches, about 1 to 1 and 1/2 minutes per batch, until golden brown. Remove with slotted spoon to paper towels to drain. Season with salt or mild chili powder.