Ingredients
Vegetable oil, for frying
3) 6-inch corn tortillas, cut into narrow wedges
Kosher salt
1 onion, cut into 1/4-inch dice
1 teaspoon(s) ground cumin
2 can(s) (15-ounce) black beans
2 tablespoon(s) chopped cilantro
Freshly ground pepper
Directions
In a medium saucepan, heat 1/2 inch of vegetable oil over moderately high
heat until a deep-fry thermometer registers 350°. Add the tortillas and fry,
stirring occasionally, until crisp and lightly golden, about 1 1/2 minutes.
Using a slotted spoon, transfer the tortillas to paper towels to drain; season with salt.
In a medium soup pot, heat 2 tablespoons of the oil used to fry the tortillas.
Add the onion and cook over moderate heat until softened, about 6 minutes.
Add the cumin and cook for 1 minute.
Add the beans and their liquid and 1 1/2 cups of water.
Bring to a simmer and cook until slightly thickened, about 15 minutes.
Stir in 1 tablespoon of the cilantro and season with salt and pepper.
Ladle the soup into bowls and top with a few tortillas. Sprinkle with the
remaining 1 tablespoon of cilantro and serve.
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