* Rinsing beans: I like to pour the beans into a metal sieve and place that in a large bowl. Fill with water and gently shake. Pour out some of the water and repeat until bubbles are gone, then drain and set aside.

* Want to add different vegetables? Go for it! Harder vegetables tend to take longer to cook (like carrots, large pieces of broccoli), so add them slightly earlier than softer veggies like squash or zucchini.

* Frying tortilla strips: I call this tortilla soup even though I typically skip over the tortilla part (I can't just call it soup though!). To make your own delicious tortilla strips, cut 3-4 tortillas in half, then slice into 1/4 inch strips. Heat a shallow layer of high heat vegetable oil in a small saute pan over medium heat. Try safflower oil. It is safe to use at high heat, has a neutral taste, and less likely to have undergone chemical extraction processes than other high heat oils. Prep a plate with a double layer of paper towels. Once heated (you can test by flicking a few drop of water into the oil and see if it starts to bubble), add a single layer of strips into the pan. Flip one time during cooking, and remove once slightly browned and crispy. They will become done quickly, so pay attention! I've overcooked my fair share of strips. Remove to drain on paper towel plate. Repeat until all strips cooked, adding oil and adjusting heat as needed.

* If you want to make chicken tortilla soup, chop the chicken into small pieces. Similar to the beans, add the chicken at the end of the cooking, and allow to simmer for 4 minutes before serving.