Black Bean & Tortilla Soup

1 c tomato salsa
2 (15 1/2-ounce) cans black beans, drained and rinsed
2 c vegetable broth
1 t lime juice
1 T chopped fresh cilantro
6-8 (or more) corn tortillas, cut in 1-inch strips

Heat the salsa over medium heat, stirring often, for about 5 minutes.

Stir in beans and broth. Bring mixture to a boil, then lower the heat and simmer, covered, for 15 minutes.

Blend slightly with immersion blender (or let cool a little and blend half in a standard blender).

Stir in remaining ingredients and heat through.

adapted from a recipe by Kathy Farrell-Kingsley, Family Fun Magazine February 2005