Side Pannel
Southwestern Soup
Ingredients List
- 2 tb Canola oil
- 2/3 c Chopped yellow onion
- 1 Garlic clove; minced
- 1 ts 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
Directions
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.
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.
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