Creamy Tomato Tortilla Soup

This recipe is from "Eating Well" magazine, February/March 2006. This is an excellent variation to regular tomato soup. Delicious!

• Ready In: 10 mins
• Serves: 5

Ingredients

• 2 (14 1/2ounce) cans  diced tomatoes and green chilies, do not drain
• 1 (15 ounce) can navy beans, do not drain
• 1⁄2 cup milk
• 3⁄4 teaspoon sea salt or 3⁄4 teaspoon salt, to taste
• 1⁄8 teaspoon black pepper (to taste)
• 2  tablespoons fresh parsley or 2  tablespoons fresh cilantro, minced
• 2  cups tortilla chips or 2  cups corn tortilla strips

Directions

1. Place beans and tomatoes in a blender and puree until creamy.
2. Pour into a medium saucepan, add sea salt and milk.
3. Increase heat to medium, stirring frequently and bring to an almost boil.
4. Reduce the flame to low and simmer 5 minutes.
5. Ladle into serving bowls and garnish each bowl with parsley or cilantro, and tortilla chips or strips.