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Tortilla Soup
(serves 4)
Ingredients:
1 lb cooked black beans (with juice)
1 lb small red beans (with juice)
1 jar Salsa Veracruz (mild, medium, or hot)
2 cloves garlic (minced)
1/4 tsp ground cumin
8 uncooked corn tortillas (cut into thin strips)
1/4 c sunflower oil (or vegetable oil)
1 c water
Salt & pepper to taste
Prep: In a soup kettle add 4 Tbs oil and garlic, saute over medium flame until barely brown. Add beans, water, salsa, and cumin. Simmer on low for 3 minutes. In a separate saute pan add remaining oil. Heat on high for 1 minute. Add tortilla strips. Saute for 4-5 minutes until lightly crisp, drain, place on absorbent paper or towel. Serve tortilla strips over soup, garnish with shredded cheese and fresh cilantro (optional).
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