Yield: 6 Servings
|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|
|1 medium||Red bell pepper -- core seed|
|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