Creamy Tomato Tortilla Soup - cooking recipe

Ingredients

2 (14 1/2 ounce) cans diced tomatoes and green chilies, do not drain
1 (15 ounce) can navy beans, do not drain
1/2 cup milk
3/4 teaspoon sea salt or 3/4 teaspoon salt, to taste
1/8 teaspoon black pepper (to taste)
2 tablespoons fresh parsley or 2 tablespoons fresh cilantro, minced
2 cups tortilla chips or 2 cups corn tortilla strips

Preparation

Place beans and tomatoes in a blender and puree until creamy.
Pour into a medium saucepan, add sea salt and milk.
Increase heat to medium, stirring frequently and bring to an almost boil.
Reduce the flame to low and simmer 5 minutes.
Ladle into serving bowls and garnish each bowl with parsley or cilantro, and tortilla chips or strips.