Southwestern Soup

Directions

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.