SW Tomato and Pinto Bean Soup
FOODday December 27, 2005
2 corn tortillas
1 4-1/2 oz can chopped green chiles
2 15-1/5 oz cans pinto beans, rinsed and drained
2 tsp EVOO
1 medium onion, chopped
2 cloves garlic, minced
3 cups veg or chicken broth
1 14-1/2 oz can diced tomatoes, preferably fire-roasted (do not drain)
1 tsp ground cumin
1/3 cup sour cream for garnish
2 tbsp coarsly chopped fresh cilantro, for garnish
1 lime cut into wedges
Preheat over to 425 degrees. Stack tortillas and cut crosswise into thirds, then rotate 90 degrees and cut into 1/4 inch wide strips; scatter in a baking pan. Toast until browned and crisp, stirring once, about 10 minutes.
Mash 1 cup of beans in a small bowl with a fork.
Heat oil in a soup pot or Dutch over over medium heat; add onion and cook, stirring often, until softened, 3 to 4 minutes. Add garlic and cook, stirring until fragrant, 30 seconds to 1 minute. Add broth, tomatoes, cumin, green chiles, and mashed and whole beans to the pot; bring just to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.
Ladle the soup into bowls and garnsih each serving with a dollop of sour cream, a sprinkle of cilantro, toasted tortilla strips and a lime wedge.
Adapted from "The Essential EatingWell Cookbook" by Patricia Jamieson
Posted by Chrissie at February 16, 2006 09:36 PM