Sopa de Tortilla

2 tablespoons vegetable oil

1 medium white onion, diced

2 cloves garlic, minced

1 to 2 medium jalapeños, seeds and membranes removed and chopped

1 teaspoon ground cumin

14-ounce can crushed tomatoes

32 ounces (4 cups) vegetable stock

14-ounce can corn

14-ounce can black beans, rinsed and drained

Sea salt

tortilla chips

1 avocado cut into ¼ inch cubes

1 handful cilantro leaves, chopped

1 lime, sliced into small wedges

In a medium pot or Dutch oven, heat the oil on medium until hot. Add the onion, garlic, and jalapeño peppers. Cook 4 to 5 minutes, or until softened, stirring occasionally. Stir in the cumin, then the canned tomatoes and vegetable stock. Simmer for about 3 minutes, then add the corn and black beans. Cook for 8 to 10 minutes, or until slightly thickened, stirring occasionally. Top the soup with the avocado, cilantro and, of course, the tortilla chips. Pass the lime wedges separately.

Serves six