TARASCAN SOUP – low in fat

3 ripped tomatoes

1 onion roughly cut

3 garlic cloves

1 jalapeno – fresh and seeded

2 pasilla or anchos peppers

3 - 3 1/4 cups warm chicken broth or chicken consommé - fat free and low sodium

3 spoons of fresh cilantro – finely cut

1 1/2 spoons of lard or oil

3 cups of cooked pinto beans or canned beans, drained.

Salt and black grind pepper

3 spoons of sour cream fat free.

Heat up the lard or oil over medium heat on a large sauce pan. Add the pureed vegetables. Fry for 5 minutes, revolving constantly or until it thickens. Add the beans, the last 2 coups of broth, salt, pepper and boil for 8 minutes. Pour the soup into a blender and puree it. Pour it again into the sauce pan. If the soup is thick, add a little of the chicken broth.

Add 1 1/2 teaspoons of sour cream to each plate.