INSTRUCTIONS
1
In a soup pot over medium heat, warm olive oil.
2
Add onion and chorizo and cook, stirring often, until onion is soft, about 5 minutes.
3
Add garlic and continue to cook for a minute or two.
4
Stir in stock, tomato, and beans; simmer until heated through, about 10 minutes. Add salt and pepper to taste.
5
While soup is simmering, heat 3 tablespoons of oil in a skillet over medium heat and fry the tortilla strips until crisp, about 2 minutes. Remove and let rest on a paper towel.
6
Serve soup topped with tortilla strips and fresh herbs.
