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Black Bean Soup With Crispy Tortillas

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Ingredients

vegetable oil, for frying

Three 6-inch corn tortillas, cut into narrow wedges

Kosher salt

1 onion, cut into 1/4-inch dice

1 teaspoon ground cumin

Two 15-ounce cans black beans

2 tablespoons chopped cilantro

Freshly ground pepper

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