Southwestern Soup
Yield
4 servingsPrep
20 minCook
40 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
canola oil
|
|
| ⅔ | cup |
yellow onion
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | tablespoon |
oregano
fresh, minced |
|
| 1 | small |
jalapeño pepper
cored, seeded, minced |
*
|
| 1 | medium |
sweet red bell peppers
cored, seeded, minced |
|
| 1 | quart |
vegetable stock
|
*
|
| 1 | cup |
corn
cooked |
|
| ¼ | cup |
lime juice
fresh |
|
| 2 | cups |
white beans
cooked, drained, rinsed |
|
| 1 | cup |
tomatoes
peeled, seeded, chopped |
|
| 1 | medium |
avocados
peeled, pitted, chopped, tossed with a little lime juice |
*
|
| 3 | tablespoons |
cilantro
fresh, minced |
|
| 1 | x |
salt and black pepper
|
*
|
| 4 | each |
corn tortillas (6-inch)
6 inch, cut into 1/2 inch strips |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
canola oil
|
|
| 158 | ml |
yellow onion
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 5 | ml |
cumin
ground |
|
| 15 | ml |
oregano
fresh, minced |
|
| 1 | small |
jalapeño pepper
cored, seeded, minced |
*
|
| 1 | medium |
sweet red bell peppers
cored, seeded, minced |
|
| 0.9 | l |
vegetable stock
|
*
|
| 237 | ml |
corn
cooked |
|
| 59 | ml |
lime juice
fresh |
|
| 473 | ml |
white beans
cooked, drained, rinsed |
|
| 237 | ml |
tomatoes
peeled, seeded, chopped |
|
| 1 | medium |
avocados
peeled, pitted, chopped, tossed with a little lime juice |
*
|
| 45 | ml |
cilantro
fresh, minced |
|
| 1 | x |
salt and black pepper
|
*
|
| 4 | each |
corn tortillas (6-inch)
6 inch, cut into 1/2 inch strips |
*
|
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.
