Pour beans and sauce into food processor or blender container. Cover and process 10 seconds or until smooth. Set aside.
Heat oil in 3-quart saucepan over medium heat. Add onion and celery. Cook 3 to 5 minutes or until slightly tender, stirring occasionally. Add pureed beans, corn, broth and green chilies. Bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.
Meanwhile, cut tortilla in half. Cut crosswise into 1/2-inch strips. Add tortilla strips and cilantro to soup. Cook 3 to 5 minutes longer or until strips are tender.
Serving Suggestion: Garnish each serving with additional cilantro, if desired.
Serving Size: about 10oz each
Nutritional Information Per Serving:
Calories 230, Total Fat 6g (Saturated Fat 0.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 850mg, Carb 37g, Fiber 8g, Total Sugar 9g, Protein 9g, Vitamin D 15%, Calcium 8%, Iron 15%, Potassium 0%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.