PUNTA MITA VEGETABLE TORTILLA SOUP WITH CORN AND JALAPENOS

Makes: 4 servings

2 tablespoons vegetable oil

1 onion, thinly sliced

cup fresh corn kernels

1 small jalapeno, seeded and chopped (more if you like it spicy)

1 corn tortilla, torn into 8 pieces

3 garlic cloves, minced

2 tablespoons chopped fresh cilantro 1 (14.5-ounce) can diced fire-roasted tomatoes or regular diced tomatoes, with juice

1 teaspoon ground cumin

4 cups vegetable or chicken broth

1 medium carrot, peeled and cut into ½-by2-inch strips

1 medium zucchini, cut into ½-by-2-inch strips

Salt and freshly ground black pepper

For the topping:

4 corn tortillas, preferably stale or at least dry, halved crosswise and sliced into thin strips

cup chopped cilantro leaves

1 ripe avocado, peeled, pitted and cut into ¼-inch cubes

cup shredded Monterey Jack cheese or pepper jack

2 teaspoons fresh lime juice

1. In a medium soup pot, heat oil over medium heat. Add onion and saute until golden brown, making sure mixture doesn’t burn, 7 to 10 minutes. Add corn kernels, jalapeno and tortilla pieces. Saute for 2 minutes. Add garlic and cilantro and saute another minute. Add tomatoes and cumin; cook another 5 minutes, stirring occasionally, until thickened. Transfer mixture and puree into a blender until smooth.

2. Return the soup to the pot. Add the broth, carrot and zucchini and simmer, partially covered, over medium-low heat for about 15 minutes, stirring occasionally or until the soup is slightly thickened and the vegetables are tender. Taste for seasoning.

3. While the soup is cooking, prepare the toppings. To toast the tortilla strips: Preheat the oven to 400 degrees. Place the tortilla strips on a baking sheet, spreading them evenly over the pan. Bake for 7 to 8 minutes or until crisp and beginning to brown. Reserve for the garnish. (Don’t do this ahead or they will soften.)

4. To serve: Ladle the soup evenly into each bowl. Squirt some lime juice over the soup. Garnish with the toasted tortilla strips, cilantro, avocado and cheese. Serve immediately.

Advance preparation: This may be made through Step 2 one day ahead, covered and refrigerated. Taste for seasoning when reheating.