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TORTILLA SOUP

(hint: use leftover rice or cook some ahead)

• 3 1/2 cups vegetable broth
• 1 medium onion chopped
• 1/2 cup green bell pepper, chopped
• 1 1/2 cups chunky mild salsa (jarred, not fresh)
• 1 15 oz. can black beans, drained and rinsed
• 1 15 oz. can pinto beans, drained and rinsed
• 1 cup frozen corn kernals
• 1/4 tsp. ground cumin
• 1 cup cooked brown rice
• Tabasco to taste
• 1 cup avocado chunks
• 1 cup baked tortilla chips

Place 1/2 cup of the broth in a saucepan with the onion and bell pepper. Cook for 5 minutes. Add remaining broth, salsa, beans, corn, and cumin. Bring to a boil. Cover, cook over low heat for 10 minutes.

Meanwhile, chop the avocado and breakup the chips into bite-sized pieces. Set aside.

Add the rice to the soup and season with Tabasco, if desired. Cook uncovered for another 5 minutes, stirring frequently.

To serve, place some of the avocado and chips in individual serving bowls. Ladle the soup over and serve.

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