Instructions: Heat oven to 425 degrees. Heat small, non-stick skillet over medium-high heat until hot. Add tomato to skillet, heat tomato until blistered and charred, turn to cool (coarsely chop). Spray large saucepan with non-stick spray. Add tomato, onion and garlic, cook 3 minutes. Add beans and chicken broth; bring to a boil. Then simmer until tender. Put tortilla strips in baking pan. Bake at 425 degrees 5-8 minutes. Ladle soup into bowls, top with tortilla strips and cheese.

Makes 4 big bowls of soup.

Glenda Says: This is an especially good soup to serve on a cold wintry day. It is a real "comfort" food. May also serve with big slices of crusty bread.

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