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1
In large pot, heat 1 Tbs.
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2
oil over medium heat.
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3
Add onion, celery and green pepper, and cook, stirring often, until vegetables are softened, about 10 minutes.
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4
Add garlic, cumin and oregano, and cook, stirring often, until fragrant, 2 to 3 minutes.
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5
Add beans and 6 cups water.
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6
Bring to a boil, reduce heat, and simmer, partially covered, until beans are tender, about 1 3/4 hours.
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7
Add 1 1/2 teaspoons salt.
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8
With slotted spoon, transfer 1 cup beans to food processor or blender.
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9
Add tomatoes and chipotles, and process until smooth.
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10
Return mixture to pot.
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11
Stir in sherry, increase heat and bring soup to a boil.
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12
Reduce heat.
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13
Simmer about 15 minutes to reduce liquid.
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14
Meanwhile, in large nonstick skillet, heat remaining 1 Tbs.
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15
oil over medium heat.
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16
Add tortilla strips in batches, and toss frequently and gently (for best results, use tongs) to brown evenly, about 3 minutes.
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17
Adjust heat as necessary.
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18
Remove to paper towels to blot excess oil.
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19
Place tortilla strips, avocado and Lime Cream in separate small bowls.
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20
Serve soup hot with garnishes along side.
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21
Variation: To make this soup in a pressure cooker, heat 1 Tbs.
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22
oil in pressure cooker.
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23
Add onion, celery and green pepper.
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24
Cook, stirring often, over medium-low heat until vegetables are softened, about 10 minutes.
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25
Add garlic, cumin and oregano, and cook another few minutes, until fragrant.
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26
Add beans and 4 cups water, and cover.
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27
Bring to a boil, lock lid into place, and bring to high pressure.
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28
Cook over high pressure 15 minutes.
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29
Turn off heat, and let beans return to pressure naturally.
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30
Remove lid, and add 1 1/2 teaspoons salt.
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31
Proceed with Step 3, above.
