Baja Bean Soup

Ingredients:

2 cups cooked Pinto beans, with liquid (canned are fine)
1 medium Onion, coarsely chopped
1 large Red bell pepper, coarsely chopped
2 medium Tomatoes, coarsely chopped
- 2 tablespoons CHOLULA HOT SAUCE, or more to taste
1/2 teaspoon dried Marjoram or oregano
2 leaves Epazote (optional)
Salt - To taste
1/3 cup Corn Oil
Water - As needed for blending

Garnish:

3 or 4 Corn tortillas - cut into thin strips and fried until crisp
2/3 cup Muenster cheese or Queso Fresco - grated or crumbled

STEP 1:

In a blender or food processor, combine onion, red bell pepper, tomatoes, and enough water to facilitate blending (about 2/3 cup), blend or process to a smooth purée.

STEP 2:

Heat the corn oil in a large saucepan and cook over medium heat for 10 to 15 minutes, stirring occasionally.

STEP 3

Meanwhile, purée beans with cooking liquid and additional water, if necessary, until smooth.

STEP 4:

Add the bean purée, seasonings and CHOLULA HOT SAUCE to the saucepot and simmer for 15 more minutes.

STEP 5:

Adjust seasonings and pour into individual soup bowls, garnishing with tortilla ribbons and cheese.