THREE-BEAN TORTILLA SOUP

1 large tomato
1 small onion, finely chopped
2 large garlic cloves, minced
1 (15 oz.) can black beans, drained, rinsed
1 (15 oz.) can navy beans, drained, rinsed
1 (15 oz.) can spicy chili beans, undrained
1 (14 1/2 oz.) can ready-to-serve fat-free chicken broth with 1/3 less sodium
4 (6 inch) soft corn tortillas, cut into thin strips
2 oz. (1/2 cup) finely shredded Cheddar cheese (for serving)

Heat oven to 425 degrees F

Heat small nonstick skillet over medium-high heat until hot. Add tomato to skillet; heat tomato until skin is blistered and slightly charred, turning occasionally. Cool tomato slightly. Coarsely chop.

Spray large saucepan with nonstick cooking spray. Add tomato, onion and garlic; cook over medium heat for 3 minutes, stirring occasionally.

Add black beans, navy beans, chili beans and broth; mix well. Bring to a boil. Reduce heat; simmer 15 to 20 minutes or until vegetables are tender.

Meanwhile, place tortilla strips in ungreased 15x10x1-inch baking pan. Bake at 425 degrees F for 5 to 8 minutes or until crisp.

TO SERVE:
Place tortilla strips in soup bowls; ladle soup into bowls. Top with cheese.

Makes 4 (1 1/2 cup) servings
From: Recipelink.com
Source: Recipe booklet: Make it Easy Mexican, Pillsbury Classic Cookbooks, January 1998