Categories: December2011, Healthy, Soups, Tex-mex

Ingredients

• 1 olive oil cooking spray
• 2 corn tortilla , cut into very thin 2" strips (optional)
• 2 small onions , chopped
• 1 1/2 cup fresh chopped celery
• 1 fresh tomatoes , coarsely chopped
• 1/2 tsp dried basil
• 1/2 tsp ground cumin
• 5 cup low sodium vegetable broth (gluten free)
• 15 1/2 oz canned pinto beans , rinsed, drained
• 2 tsp fresh cilantro , finely chopped
• 2 tsp fresh lime juice
• 1 pinch ground cayenne (red pepper) (to taste)
• 1 pinch salt (optional)

Directions

1. 1 Coat medium skillet with cooking spray. Arrange tortilla strips in pan and coat with cooking spray. Cook over medium heat 5 minutes, flipping a few times until tortillas are golden and crispy. Remove to plate.

2. 2 Coat large saucepan with cooking spray. Add onions, celery, tomatoes, basil, and cumin. Cook over medium heat 3 to 5 minutes.

3. 3 Add vegetable broth and beans. Bring to boil. Lower heat to simmer 3 to 5 minutes.

4. 4 Add cilantro, lime juice, and cayenne pepper. Season with salt, if desired.

5. 5 When ready to serve, arrange tortilla strips in bowls (if using) and ladle soup on top.

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