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Categories:
tomatoes navy beans milk salt fresh pepper garlic powder chipotle powder fresh cilantro tortilla strips
Viewed: 64 - Published at: 6 years agoIngredients
- 2 (29 ounce) cans diced tomatoes with green chilies, undrained
- 1 (15 ounce) can navy beans or 1 (15 ounce) can white kidney beans, undrained
- 12 milk or 12 soymilk
- sea salt
- fresh pepper
- 1 dash garlic powder
- 1 dash dried chipotle powder (optional)
- 2 tablespoons fresh cilantro, minced
- 2 cups julienned corn tortilla strips, fresh or baked until crispy.
Method
- Place beans and tomatoes in a blender and puree until creamy.
- Pour into a medium saucepan, add milk, and season with salt, pepper, garlic and chipotle.
- Turn the heat to medium, stirring frequently, and bring almost to a boil.
- Reduce the heat to low and simmer for 5 to 10 minutes.
- Ladle into serving bowls and garnish each with cilantro and tortilla strips.
