Ingredients:
1 bag fresh corn tortillas
2 tablespoons olive oil
1/4 teaspoon sea salt
1/4 teaspoon chili powder
1 carton Dr. MCDougall’s
Chili Bean RTS Soup
1/4 avocado, sliced
1/4 cup chopped cilantro
optional: cashew cream
1 tomato, sliced
Directions:
Preheat oven to 400*F
Begin by cutting the tortillas - simply stack them on top of each
other and slice as you would a pizza, making the chips as large or
small as you’d like. Next, mix them wtih the olive oil, sea salt, and
chili powder in a large bowl, and spread on a baking sheet. Bake for
10 minutes, then remove from the oven and add to a large cast-iron
skillet.
Next, open the carton of Chili Bean Soup, scoop out the beans and
desired amount of liquid soup an top of the tortila chips, then bake
in the oven for 10-15 minutes, or until the beans are heated.
Top with sliced tomatoes, cilantro, and a dollup of cashew cream
and enjoy!