Recipe - Southwestern Soup

2 tablespoon Canola oil
2/3 cup Chopped yellow onion
1 Garlic clove; minced
1 teaspoon Ground cumin
1 tablespoon Fresh oregano; minced
1 small Jalapeno pepper; core seed
mince
1 md Red bell pepper; core seed
mince
1 qt Vegetable broth
1 cup Corn kernels; cooked
One fourth cup Fresh lime juice
2 cup Cooked white beans; drained
and rinsed
1 cup Tomatoes; peel seed chop
1 md Avocado; see note
3 tablespoon 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 mediumhigh 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.
Posted to MCRecipe Digest V1 #198

Date: Wed, 14 Aug 1996 15:01:29 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
NOTES : Here's a soup that relies upon what's on hand. It varies from
cook to cook, from day to day. One might use carrots, summer
squash or green beans instead of corn, red bell pepper. Different
kinds of hot peppers. Shredded cooked chicken, rice or grated
cheese might be added. Extra broth makes for a lighter soup.
Serve with corn bread or commerically prepared tortilla chips.