Southwestern soup

Yield: 6 Servings

Measure Ingredient
2 tablespoons Canola oil
⅔ cup Chopped yellow onion
1 \N Garlic clove -- minced
1 teaspoon Ground cumin
1 tablespoon Fresh oregano -- minced
1 small Jalapeno pepper -- core seed
\N \N Mince
1 medium Red bell pepper -- core seed
\N \N Mince
1 quart Vegetable broth
1 cup Corn kernels -- cooked
¼ cup Fresh lime juice
2 cups Cooked white beans --
\N \N Drained and rinsed
1 cup Tomatoes -- peel seed chop
1 medium Avocado -- see note
3 tablespoons Fresh cilantro -- minced
\N \N Salt and pepper
4 \N 6 inch corn tortillas -- cut into 1/2\" strips

Note on Avocado: peel, pit, chop and toss with a little lime juice.

Heat 1 tablespoon of the oil over medium heat in a large heavy pot.

Add the onion, garlic, cumin, oregano, jalapeno, and bell pepper and cook, stirring, until the onion is transparent, 6 to 8 minutes. Add the broth and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. Add the corn, lime juice, and beans and bring back to a simmer. Add the tomatoes, avocado, and cilantro and remove from the heat. Season with salt and pepper.

While the soup is simmering, heat the remaining oil in a nonstick skillet over medium-high heat, then fry the tortilla strips until crisp, about 3 to 5 minutes. Drain on towels. Put several strips in each bowl, then pour in the soup.

Recipe By : Maggie Oster's Herb Garden (1993:43) NY: MacMillan

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