Southwestern soup Recipe

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Southwestern soup

Artist:	_	Yield:	6
Categories:	North American, Soups & Stews, Southwestern	Rating:	0
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Ingredients:

2	tbsp	Canola oil
2/3	cup	Chopped yellow onion
1		Garlic clove, minced
1	tsp	Ground cumin
1	tbsp	Fresh oregano, minced
1	small	Jalapeno pepper, core seed
		-mince
1	med	Red bell pepper, core seed
		-mince
1	quart	Vegetable broth
1	cup	Corn kernels, cooked
1/4	cup	Fresh lime juice
2	cup	Cooked white beans, drained
		-and rinsed
1	cup	Tomatoes, peel seed chop
1	med	Avocado, see note
3	tbsp	Fresh cilantro, minced
		Salt and pepper
4		6 inch corn tortillas, cut
		-into ? strips

Procedures:

1	Recipe by: maggie oster"s herb garden (1993:43) ny: macmillan preparation time: 1:00 note on avocado: peel, pit, chop and toss with a little lime juice.
2	heat 1 tablespoon of the oil over medium heat in a large heavy pot.
3	Add the onion, garlic, cumin, oregano, jalapeno, and bell pepper and cook, stirring, until the onion is transparent, 6 to 8 minutes.
4	Add the broth and bring to a boil.
5	Reduce the heat to low, cover, and simmer for 20 minutes.
6	Add the corn, lime juice, and beans and bring back to a simmer.
7	Add the tomatoes, avocado, and cilantro and remove from the heat.
8	Season with salt and pepper.
9	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.
10	Drain on towels.
11	Put several strips in each bowl, then pour in the soup.