Southwestern Tomato & Pinto Bean Soup

1. Preaheat oven to 425F. Stack tortillas and cut crosswise into thirds, then rotate 90 degrees and cut into 1/4" wide strips; scatter in a baking pan, spray lightly with cooking spray and sprinkle w/ fajita seasoning. Toast until browned and crsip, stirring once, about 10 minutes.

2. Meanwhile, if using a fresh poblano, roast it over a gas burner, turning often with tongs, until the skin is blackened, about 10 minutes. Place in a bowl, cover and let steam for 5 minutes to loosen the skin. Scrape off the charred skin; core and remove seeds and inner membranes; cut poblano into 1/2-inch dice.

3. Mash 1 cup of beans in a small bowl with a fork. Set mashed and whole beans aside.

4. Heat oil in a soup pot of Dutch oven over medium heat; add 1/2 tsp. cumin, let splutter for 30 seconds; add onion and cook, stirrig often, until softened, 3 to 4 minutes. Add garlic and cook, stirring until fragrant, 30 seconds to 1 minutes. Add broth, tomatoes, remaining tsp. cumin, diced poblano, mashed and whole beans to the pot; bring just to a boil. Reduce heat to low and simmer, uncovered for 10 minutes.

5. To serve, ladle soup into bowls and granish each serving with a dollop of sour cream, a sprinkling of cilantro toasted tortilla strips and a lime wedge.