Blend tomato and chili pepper until smooth. Set the smooth blend aside. Place a pot on the fire and pour some olive oil. Add onion, bell pepper, and a pint of salt.
Allow to fry and stir occasionally, until the onion is quite soft. Add garlic and the ground cumin and cook for 45 minutes.
Then, add the tomato-chili pepper blend and allow to cook for one minute as you keep stirring. It’s time to add the beans and broth and stir to mix very well. Reduce the heat when necessary and allow to simmer for 30 minutes.
As you allow the sauce to cook, you can preheat your oven and make tortilla strips. You should use a rimmed baking sheet for easy cleanup.
On the baking sheet, toss tortilla strips with 2 teaspoons of olive oil and sprinkle some salt until the strips are coated lightly.
Bake until the tortilla starts to turn golden and crisp. Then, you can put it aside.
Pour your fresh cilantro into the soup. Reserve some for garnish. Add one tablespoon of lime juice. You can taste the soup to know if more salt is needed.
Pour your fresh cilantro into the soup. Reserve some for garnish. Add one tablespoon of lime juice. You can taste the soup to know if more salt is needed.
