Serves: 6
Total Calories: 172
1. Prepare the tortilla strips and reserve. Then, put the beans, water, bay leaves, oregano, and cumin in a large pot and cook, covered, about 2 hours, or until very tender. Stir occasionally and add hot tap water to 1 inch above the beans if the beans show above the water level.
2. While the beans cook, heat the oil in a medium skillet and cook the onion, garlic, and jalapeños until softened, about 4 minutes. Add the mixture to the tender cooked beans along with the tomatoes, tomato sauce, salt, and pepper. Discard the bay leaves.
3. Blend the bean mixture in batches in a blender or food processor until smooth. Return the puréed soup to the pot and bring to a boil over medium heat, uncovered. Reduce heat to low and simmer 15 minutes, stirring frequently to blend the flavors. If the soup is too thick, add a little broth or water. To serve, divide the tortilla strips among individual soup bowls and ladle the hot soup into the bowls. Sprinkle with cilantro and pass the lime wedges at the table. The soup freezes well for 3 months.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Tomato and Red Bean Tortilla Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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