IN medium pan, heat 1/2 inch of vegetable oil over moderately high heat until a deep dry thermometer registers 350. Add tortillas land fry, stirring occasionally, until crisp and lightly golden, about 1 1/2 minutes. Using a slotted spoon, transfer tortillas to paper towels to drain; season with salt. In medium soup pot, heat 2 T. of the oil used to fry tortillas. Add onion and cook over moderate heat until softened, about 6 minutes. Add cumin and pickled jalapeno and cook for 1 minute. Add beans and their liquid and 1 1/2 cups of water. Bring to a simmer and cook until slightly thickened, about 15 minutes. Stir in 1 T. of the cilantro and season with salt and pepper. Ladle the soup into bowls and top with a few tortillas. Sprinkle with remaining 1 T. of cilantro and serve. Make ahead: the soup can be refrigerated and the tortillas kept in an airtight container overnight.
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