from Vegetarian Times, Sept. 2008
Broth:
1 Tbs olive oil
1 small onion finely chopped (3/4 cup)
2 cloves garlic minced (2 tsp)
3 cups low sodium veggie broth
1 Tbs grated lime zest
1 tsp dried oregano
Soup:
1/4 cup short grain rice
2 small tomatoes, seeded and diced (1 cup)
1/3 cup fresh or frozen corn kernels
1 8 inch flour tortilla
1 avocado diced (1 cup)
2 green onions thinly sliced (1/4 cup)
1/4 cup chopped cilantro
6 lime wedges
hot sauce for garnish, optional
To make broth:
Heat olive oil in a large saucepan over medium heat. Add onion, saute 5-7 minutes or until softened. Stir in garlic and saute 1 minute or more. Add veggie broth, cover and reduce heat to medium low, simmer 10 minutes. Strain broth, discard solids, return to saucepan.
To make soup:
Add rice to broth, bring to a simmer over medium low heat, cover and simmer for 15 min or until rice is soft. Stir in tomatoes and corn, season with salt and pepper. Simmer 10 minutes.
Meanwhile, preheat oven to 350ºF. Spray tortilla with cooking spray, cut into thin strips. Arrange on baking sheet and bake 5-7 min or until crisp. (Alternately, I simply tossed my strips in a dry non-stick skillet to brown- worked fine, and saved me from having to turn on the oven.)
Place diced avocado, green onions, cilantro, lime wedges, and tortilla strips in small bowls. Ladle soup into bowls. Garnish with avocado, tortilla strips, green onions, cilantro, lime wedges and hot sauce, if desired.
Serves 6.