2 tb Canola oil
2/3 c Chopped yellow onion
1 Garlic clove — minced
1 t 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