Three bean tortilla soup

 
                          Three Bean Tortilla Soup
 
 Recipe By     : Pillsbury Make It Easy Mexican (adapted)
 Serving Size  : 4    Preparation Time :0:45
 Categories    : Mexican                          Soups, Stews & Chilis
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      large         tomato
    1      small         onion -- finely chopped
    2      cloves        garlic -- minced
   15      ounces        black beans, canned -- drained and rinsed
   15      ounces        navy beans, canned -- drained and rinsed
   15      ounces        spicy chili beans -- undrained
   14 1/2  ounces        vegetable broth
    4                    6-inch corn tortillas -- cut in thin strips
 
 1.  Heat oven to 425° F.  Heat small nonstick skillet over medium-high heat
 until how.  Add tomato to skillet; heat tomato until skin is blistered and
 slightly charred, turning occasionally.  Cool tomato slightly.  Coarsely
 chop.
 
 2.  Spray large saucepan with nonstick cooking spray.  Add tomato, onion
 and garlic; cook over medium heat for 3 minutes, stirring occasionally. Add
 black beans, navy beans, chili beans and broth; mix well.  Bring to a boil.
 Reduce heat; simmer 15 to 20 minutes or until vegetables are tender.
 
 3.  Meanwhile, place tortilla strips in ungreased 15x10x1-inch baking pan.
 Bake for 5 to 8 minutes or until crisp.
 
 4.  To serve, place tortilla strips in soup bowls, ladle soup into bowls.
 
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