Ingredients
Scale
- 2 medium tomatoes (about 3/4 lb.)
- 1/4 small onion
- 1 clove garlic
- 1 canned green chili
- 1 Tbsp. olive oil
- 1 1/4 cups of Randall Pinto Beans
- 2 cups chicken broth, vegetable broth or water
- Salt (optional)
- Hot pepper sauce or crushed red pepper (optional)
- 3 tortillas
- 1/2 cup yogurt
- 1/4 cup sour cream
- 1.5 cups cubed Muenster or Jack cheese (about 6 oz.)
- 1 canned green chili, cut in strips
Instructions
- Roast tomatoes over a flame until charred all over (not essential to the recipe, but adds robust flavor). Combine tomato, onion, garlic, and chili in a blender or processor fitted with a steel blade. Blend to a purée.
- Heat oil in a 3 quart pot, add tomato purée, and cook over high heat for 5 minutes.
- Place Randall Pinto Beans in a blender or processor and purée smooth. Add to tomato mixture and stir over medium-low heat for 5 minutes.
- Add bean broth or water and cook, stirring occasionally, for 10 minutes. Add salt, if necessary, and for a spicy soup a little hot pepper sauce or crushed red pepper to taste. While soup simmers, toast tortillas and cut in strips. Combine yogurt with sour cream.
- Place some cheese cubes in each bowl. Ladle soup over cheese. Garnish your Mexican bean soup with tortilla and chili strips and dollops of the cold yogurt-sour cream mixture.