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Heat lard in a large pot. Add Molli Morelos cooking sauce, and cook for 2 minutes.
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Add beans, bean broth and salt. Bring to a quick boil, then lower heat to simmer. Simmer for 5 minutes.
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Meanwhile, heat oil in a small pot. Add tortilla strips and fry until golden on all sides. Remove and place over dry paper towels.
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Serve soup in medium bowls, and garnish with a few pieces of queso fresco and tortilla strips.
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Provecho!