Easy Tomato Tortilla Soup

• 2 (29 ounce) cans diced tomatoes with green chilies, undrained
• 1 (15 ounce) can navy beans or 1 (15 ounce) can white kidney beans, undrained
• 12 milk or 12 soymilk
• sea salt
• fresh pepper
• 1 dash garlic powder
• 1 dash dried chipotle powder (optional)
• 2 tablespoons fresh cilantro, minced
• 2 cups julienned corn tortilla strips, fresh or baked until crispy.

1. Place beans and tomatoes in a blender and puree until creamy.
2. Pour into a medium saucepan, add milk, and season with salt, pepper, garlic and chipotle.
3. Turn the heat to medium, stirring frequently, and bring almost to a boil.
4. Reduce the heat to low and simmer for 5 to 10 minutes.
5. Ladle into serving bowls and garnish each with cilantro and tortilla strips.

tomatoes, navy beans, milk, salt, fresh pepper, garlic powder, chipotle powder, fresh cilantro, tortilla strips

Taken from www.food.com/recipe/easy-tomato-tortilla-soup-112556 (may not work)