In a large saucepan or Dutch oven, combine garlic, onion, and tomatoes; stir to combine. Using high heat, bring to a boil; boil for 5 minutes, stirring occasionally. Add beans and broth, stir to combine. Bring to a simmer; lower heat and simmer for 15 minutes, stirring occasionally. If desired, stir in 1-2 Tbsp chopped cilantro. Ladle into soup bowls, top with tortilla chiips or baked tortilla strips (recipe follows) jack cheese and sour cream. Serves 6-8.

Baked Tortilla chips: Cut 5 corn tortillas into thin strips and spread them on a baking sheet in a single layer. Bake in a 350 degree oven until nicely browned, about 9 minutes. Toss them halfway through the baking process.