1 tsp olive oil
1 small onion, diced
4 cloves garlic, minced
1/8 tsp chipotle powder
1 large dash cumin
2 cans fire-roasted diced tomatoes
2 cans dark red kidney beans, drained
1 bottle lager
1 cup water
1-1/2 cup frozen corn
1 flour tortilla, cut into long strips
Heat the olive oil in a large soup pot. Add the onion and saute for 5 minutes, or until translucent. Add the garlic, chipotle and cumin and saute for a minute or two more. Add all the rest of the ingredients and simmer for 15 minutes.
