Three Bean Tortilla Soup

• 1 large tomatoes
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 (15 ounce) can spicy chili beans, undrained
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can small white beans, drained and rinsed
• 1 (14 1/2 ounce) can chicken broth
• 4 6-inch corn tortillas
• 1/2 cup shredded cheddar cheese

1. Heat a small non-stick skillet over medium-high heat until hot.
2. Add whole tomato to skillet and heat until skin is blistered and slightly charred, turning frequently.
3. Cool tomato slightly and coarsely chop.
4. In a large saucepan, combine tomato, onion, and garlic.
5. Cook over medium heat until onion and garlic are softened, about 5 minutes.
6. Stir in beans and broth, and bring to a boil.
7. Reduce heat, simmer 15 to 20 minutes.
8. Meanwhile, heat oven to 425u0b0F Cut tortillas into strips and place in a single layer on a large baking sheet.
9. Bake for 5 to 8 minutes or until crisp.
10. To serve, ladle soup into bowls and top with tortilla strips and cheese.

tomatoes, onion, garlic, spicy chili beans, black beans, white beans, chicken broth, corn tortillas, cheddar cheese

Taken from www.food.com/recipe/three-bean-tortilla-soup-101959 (may not work)