Creamy Tomato Tortilla Soup

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Creamy Tomato Tortilla Soup

 

2 cans organic diced tomatoes with green chilies, do not drain

1 can organic navy beans, do not drain

1/2 cup soy milk

3/4 teaspoon sea salt, or to taste

1/8 teaspoon black pepper, finely ground

2 Tablespoons fresh parsley or cilantro, minced

2 cups tortilla strips or mini tortilla chips

 

Place beans and tomatoes in a blender and puree until creamy. Pour into

a medium saucepan, add sea salt and milk. Turn the flame to medium,

stirring frequently and bring almost to a boil. Reduce the flame to low

and simmer 5 minutes. Ladle into serving bowls and garnish each bowl

with parsley or cilantro, and tortilla strips.

 

Serves 5