Instructions: 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.

NOTES : Heres a soup that relies upon whats on hand. It varies from cook to cook, from day to day. One might use carrots, summer squash or green beans instead of corn, red bell pepper. Different kinds of hot peppers. Shredded cooked chicken, rice or grated cheese might be added. Extra broth makes for a lighter soup.

Serve with corn bread or commerically prepared tortilla chips.

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