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Ingredients
- 2 cloves garlic, crushed
- 2 tbsp. plus 1 teaspoon oil, divided
- 4 (6 inch) corn tortillas, cut into strips about 1/4 x 1 inch
- 1 med. onion, thinly sliced
- 1/2 c. diced celery
- 1/2 c. diced carrots
- 2 1/2 c. water
- 1 c. tomato sauce
- 1 bay leaf
- 3/4 teaspoon mild chili pwdr
- 1/4 teaspoon warm chili pwdr
- 2 c. cooked kidney beans
- 1 teaspoon lime juice (optional)
- Warm pepper flakes (optional)
Directions
- In a heavy, preferably non-stick frying pan or possibly saucepan, cook garlic in 2 Tbsp. oil over medium heat till garlic is lightly browned. Remove garlic and throw away. Fry tortilla strips in garlic flavored oil, turning them often to brown lightly. When crisp, remove and place on paper towel. In a heavy, non-stick saucepan, heat 1 tsp. oil over medium heat. Add in onion, celery, and carrots. Saute/fry vegetables, stirring them often, till onion starts to brown. Be careful not to burn vegetables. Add in water, tomato sauce, bay leaf, and chili powders. Simmer mix uncovered for 15 min or possibly till it begins to thicken. Stir in beans and lime juice (if you like) and simmer till soup is heated through. Throw away bay leaf. To serve, divide tortilla strips among four soup bowls and ladle soup over strips. Sprinkle each serving with red pepper flakes (if you like).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 427g | |
| Recipe makes 4 servings | |
| Calories 274 | |
| Calories from Fat 82 | 30% |
| Total Fat 9.33g | 12% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.19g | |
| Cholesterol 0mg | 0% |
| Sodium 745mg | 31% |
| Potassium 694mg | 20% |
| Total Carbs 40.16g | 11% |
| Dietary Fiber 11.0g | 37% |
| Sugars 7.23g | 5% |
| Protein 9.83g | 16% |
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