Three Bean Tortilla Soup

Hearty soup to serve with Mexican food. The tortillas are baked instead of fried to keep this low in fat.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  large tomatoes
• 1⁄4 cup  chopped onion
• 2  cloves garlic, minced
• 1 (15 ounce) can  spicy chili beans, undrained
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can  small white beans, drained and rinsed
• 1 (14 1/2ounce) can chicken broth
• 4  6-inch corn tortillas
• 1⁄2 cup  shredded cheddar cheese

Directions

1. Heat a small non-stick skillet over medium-high heat until hot.
2. Add whole tomato to skillet and heat until skin is blistered and slightly charred, turning frequently.
3. Cool tomato slightly and coarsely chop.
4. In a large saucepan, combine tomato, onion, and garlic.
5. Cook over medium heat until onion and garlic are softened, about 5 minutes.
6. Stir in beans and broth, and bring to a boil.
7. Reduce heat, simmer 15 to 20 minutes.
8. Meanwhile, heat oven to 425°F Cut tortillas into strips and place in a single layer on a large baking sheet.
9. Bake for 5 to 8 minutes or until crisp.
10. To serve, ladle soup into bowls and top with tortilla strips and cheese.