Mexican Bean Soup
Melanie
ingredients
- 1 large onion, chopped fine
- 1 garlic clove, minces
- 2 fresh hot green chilies, seeded and chopped (wear rubber gloves)
- 2 tablespoons vegetable oil plus 1/4 cup
- 1/2 - 1 1/2 teaspoons hot chili powder
- 1 can chopped tomatoes (28 ounce)
- 2 cans pinto beans, drained and rinsed (15 ounce)
- 6 cups good chicken broth
- 6 corn tortillas
- 2 ounces sharp Cheddar cheese, cut into 1/4 inch cubes
- Garnish: sour cream, chopped cilantro
directions
- 1
In a kettle cook onion, garlic, and fresh chilies in 2 tablespoons oil over medium low heat, stirring occasionally, until vegetables are softened. Stir in chili powder and cook, stirring, 15 seconds. Add tomatoes with juice, beans, and broth and simmer 10 minutes.
- 2
While soup simmers, cut tortillas in half and stack them. Cut tortillas crosswise into 1/4 inch strips. In a skillet heat remaining 1/4 cup oil over moderate heat until hot but not smoking and sauté strips in batches, stirring, 15 seconds, or until crisp and pale golden, transferring as cooked to paper towels to drain. Add strips to soup and simmer 3 minutes, or until strips just begin to soften. Divide Cheddar among 6 bowls and ladle soup over it.
- 3
Garnish each serving with a dollop of sour cream, and some cilantro.
Source: Gourmet
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