Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Canola oil
2/3 c Chopped yellow onion
1 Garlic clove -- minced
1 ts Ground cumin
1 tb Fresh oregano -- minced
1 sm Jalapeno pepper -- core seed
Mince
1 md Red bell pepper -- core seed
Mince
1 qt Vegetable broth
1 c Corn kernels -- cooked
1/4 c Fresh lime juice
2 c Cooked white beans --
Drained and rinsed
1 c Tomatoes -- peel seed chop
1 md Avocado -- see note
3 tb Fresh cilantro -- minced
Salt and pepper
4 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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