Ingredients
- 6 corn tortillas (cut into)
- 1 garlic clove (minced)
- 1 jalapeno pepper core seed
- 1 bell pepper core seed (red)
- 1 avocado see note
- 950 ml vegetable broth
- 525 gr beans (cooked white drained)
- 160 gr tomatoes peel seed (chop)
- 150 gr corn kernels (cooked)
- 80 gr onion (chopped yellow)
- 60 ml lime juice (fresh)
- 30 ml canola oil
- 26 gr cilantro (fresh minced)
- 5 gr oregano (fresh minced)
- 2 gr cumin (ground)
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
