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Southwestern Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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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
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