Directions

Make the Tortilla Strips

1. Heat vegetable oil in a skillet over medium-high heat. You’ll need enough to fill the pan up to about ½ inch. The oil is ready when a drop of water added to the skillet sizzles immediately.

2. Slice tortillas into very thin (about ⅛ in) strips. Without crowding the pan, fry the tortilla strips for about two minutes or until they are golden brown and crispy. (You may need to work in batches).

3. Transfer to a paper towel and while they’re still warm, sprinkle with salt.

Make the Soup

1. Separate the tender leaves of the cilantro from the stems. Finely chop the leaves and reserve later for garnish. Finely chop the stems.

2. Toast cumin seeds on a dry pan on low heat until they are fragrant (about 3 minutes). Transfer to a spice grinder or a molcajete and grind into a powder.

3. Heat the olive oil in a skillet over medium heat. Add the diced onion, carrot, garlic and cumin, sauteing for about 5 minutes or until the onion is translucent. Add the cilantro stems and jalapeño (if using), and sauté for an additional 2 minutes. Add about 1 tsp of salt.

4. Add 2 cans of beans (reserving the extra can for later) and vegetable broth.

5. Reduce heat to low and simmer the mixture for 10 minutes.

6. Remove from heat and blend the mixture using an immersion blender or standard blender, until relatively smooth but not totally uniform.

7. Add in the reserved can of beans and place the soup back on the heat source, cooking for another 5 minutes or until the flavors start to come together.

8. Add the juice of half a lime and salt to taste.

9. Garnish soup with crema, cilantro, an extra squeeze of lime, and tortilla chips.