Black Bean Soup with Crispy Tortillas

Ingredients

• 30 ounce black beans canned
• 2 tablespoons cilantro leaves chopped
• 3 6-inch corn tortillas cut into narrow wedges
• 1 teaspoon ground cumin 
• 4 servings kosher salt 
• 1  onion cut into 1/4-inch dice
• 4 servings pepper freshly ground
• 4 servings vegetable oil for frying

Equipment

• bowl
• paper towels
• sauce pan
• ladle
• pot
• kitchen thermometer
• slotted spoon

Directions

1. In a medium saucepan, heat 1/2 inch of vegetable oil over moderately high heat until a deep-fry thermometer registers 35
2. 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.
3. In a medium soup pot, heat 2 tablespoons of the oil used to fry the tortillas.
4. Add the onion and cook over moderate heat until softened, about 6 minutes.
5. Add the cumin and cook for 1 minute.
6. 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.
7. Sprinkle with the remaining 1 tablespoon of cilantro and serve.