Creamy bean soups of this type are served all over Mexico. Crunchy toppings add a textural contrast that is pleasant to the eyes as well as the taste buds.

Jim Fobel
Recipe by Cooking Light January 1999

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Recipe Summary

Yield:
6 servings (serving size: 1 1/2 cups soup, about 3 tablespoons tortilla strips, 1 tablespoonsour cream, and 1 tablespoon minced onions)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare soup, sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain.

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  • Cook the bacon in pan over medium heat until crisp. Remove the bacon from pan. Add chopped onion, thyme, garlic, and bay leaves to bacon drippings in pan; sauté for 4 minutes. Add beans, bacon, Chicken Stock, and 3 cups water to pan. Bring to a boil; reduce heat, and simmer 1 1/2 hours, stirring occasionally. Add salt, and simmer for 30 minutes or until beans are tender. Discard bay leaves. Place half of bean mixture in a blender or food processor, and process until smooth. Pour bean puree into a large bowl. Repeat procedure with remaining bean mixture. Add to bowl.

  • Preheat oven to 350°.

  • To prepare toppings, place the tortilla strips in a single layer on a jelly-roll pan. Bake at 350° for 12 minutes or until tortilla strips are toasted.

  • Ladle soup into each of 6 bowls, and top with tortilla strips, sour cream, and minced onion. Serve with lime wedges.

Nutrition Facts

360 calories; calories from fat 12%; fat 5.3g; saturated fat 2.1g; mono fat 1.5g; poly fat 1.1g; protein 22.1g; carbohydrates 58.5g; fiber 11.4g; cholesterol 18mg; iron 4.5mg; sodium 520mg; calcium 148mg.
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