- 4 corn tortillas, cut in strips and crisped in hot oil
- 3 cups chicken broth
- 2 T tomato paste
- 1 clove garlic
- 1 bay leaf
- 4 chiles anchos, dried, whole
- 1/2 t cumin
- Cooked beans
- Sliced avocado
- Grated cheese
- Chopped onion
- Chopped fresh cilantro
Combine broth, tomato paste, garlic, bay, cumin and simmer for 10 minutes. Remove bay leaf. Place 1 chile ancho and some of the fried tortillas and beans in each of four soup bowls. Pour broth on top. Top with grated cheese.
Serve with avocado, onion, cilantro, and extra cheese and beans on the side.
