2 cloves garlic, crushed
2 tbsp. plus 1 tsp. oil, divided
4 (6 inch) corn tortillas, cut into strips about 1/4 x 1 inch
1 med. onion, thinly sliced
1/2 c. diced celery
1/2 c. diced carrots
2 1/2 c. water
1 c. tomato sauce
1 bay leaf
3/4 tsp. mild chili powder
1/4 tsp. hot chili powder
2 c. cooked kidney beans
1 tsp. lime juice (optional)
Hot pepper flakes (optional)

In a heavy, preferably non-stick frying pan or saucepan, cook garlic in 2 tablespoons oil over medium heat until garlic is lightly browned. Remove garlic and discard. Fry tortilla strips in garlic flavored oil, turning them often to brown lightly. When crisp, remove and place on paper towel. In a heavy, non-stick saucepan, heat 1 teaspoon oil over medium heat. Add onion, celery, and carrots. Saute vegetables, stirring them often, until onion starts to brown. Be careful not to burn vegetables. Add water, tomato sauce, bay leaf, and chili powders. Simmer mixture uncovered for 15 minutes or until it begins to thicken. Stir in beans and lime juice (if desired) and simmer until soup is heated through. Discard bay leaf. To serve, divide tortilla strips among four soup bowls and ladle soup over strips. Sprinkle each serving with red pepper flakes (if desired).