This super easy Southwest black bean soup will become a new family favorite for it's easy and deliciousness.
Put the tortillas in a stack and cut them into small strips.
Pour in enough vegetable oil for frying in a large skillet over medium heat.
Once hot fry the strips for 1-2 minutes or until they are golden and crispy. Do this in two batches. Then transfer them to a paper towel lined plate to drain.
In another large skillet heat up the olive oil over medium heat.
Add the diced onion. Season with salt and black pepper. Let it cook for 3 minutes. Next add the minced garlic and cook for another minute.
Now add the can of beans and the can of tomatoes to the skillet. Then add the chicken bouillon, cumin and oregano and stir well.
Then add the 5 cups of water to the skillet. Bring to a boil over medium high heat then reduce heat to medium low and let it simmer for about 10 minutes.
Next add one cup of the simmered bean and tomato mixture to a blender along with the chipotle peppers. Blend for about 30 seconds or until smooth.
Pour the blended mixture into the skillet and stir. Let it cook for 2-3 more minutes.
Serve and top with the crispy tortilla strips and more of your favorite garnishes and don't forget the lime juice!