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