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Tarascan Tomato Soup
(Serves 6-8)

2 tablespoons vegetable oil
1 medium onion, chopped
3 cloves garlic, crushed
2 medium sweet green and/or red peppers, seeded and chopped
1 lb. can dark red kidney beans, with juice
1 cup fresh or canned tomatoes, coarsely chopped
4 cups chicken stock
1 6 oz. can tomato paste
2 large ancho chiles, seeded and cut into thin strips
1 tsp. oregano
1/4 tsp. crushed dried hot peppers
1-1.5 cups shredded mild Cheddar cheese
2 cups corn chips or tortilla chips, coarsely broken

In a large heavy pot, heat the oil over medium heat. Add the onion,
garlic and the peppers and saute' until the onion is just beginning
to brown.

In a food processor or blender combine the beans and their juice
with the tomatoes. Blend until smooth.

To the vegetables in the pot add the stock, the pureed beans, the
tomato paste, the chile strips, the oregano and the hot peppers.
Cook uncovered over low heat, stirring occasionally, for about 45

To serve, place a small handful of the grated cheese on the bottom
of the soup bowls. Ladle the hot soup over the cheese, then garnish
the soup with corn chips. Serve immediately.


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