Step 1: In deep fryer heat oil until 350 degrees.
Step 2: Line a sheet pan with paper towels.
Step 3: Fry half of the tortilla strips until golden brown, about 1 minute.
Step 4: Drain on lined sheet pan.
Step 5: Sprinkle lightly with salt, and set aside.
Step 6: In a small bowl, cover ancho chiles with boiling water.
Step 7: Let soak for 5 minutes, then strain and discard soaking water.
Step 8: Remove stems and seeds, and transfer to a high-speed blender.
Step 9: Add tomatoes and cilantro and blend for 2 minutes, or until smooth.
Step 10: Set aside.
Step 11: Heat a Dutch oven over medium-high heat, add 2 tablespoons oil.
Step 12: Once hot, add onion, carrot, celery, and poblano.
Step 13: Sauté until onion is translucent, 5 to 7 minutes.
Step 14: Add garlic, cumin, oregano, and chili powder and sauté for another 30 seconds.
Step 15: Add broth, beans and tomato-chile mixture and bring to a simmer.
Step 16: Add uncooked tortilla strips and cook for 15 minutes to allow tortillas to break down and thicken soup.
Step 17: Season to taste with salt, and pepper, and stir.
Step 18: Into four serving bowls, ladle soup and top with avocado, radishes, salsa and crispy tortillas.
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