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