Make tortilla soup to match your dietary, taste preferences

Not-so-traditional tortilla soup

Makes: 4 servings

• 6 (6-inch) corn tortillas, preferably a little old and dried out
• ¼ cup grape seed oil, peanut oil, other high smoke-point oil
• ½ cup chopped onion
• 2 cloves garlic, minced
• 1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped. (Or mix chiles to adjust the heat and flavor to meet your taste preferences.)
• 4 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 1 can  (15 ounces) black beans, rinsed and drained
• ½ teaspoon coarse salt
• 1 cup Trader Joes’s roasted corn
• 1½ cups shredded or diced cooked chicken
• 1 ripe avocado
• ½ cup grated cheese
• Chopped fresh cilantro
• 1 lime, cut into wedges

Tortilla chips: Tortillas should not have too much moisture in them, so use somewhat old, dried out tortillas or bake fresh tortillas in the oven at 200 degrees for 10-15 minutes.

Cut tortillas in half, and then cut the halves into ¼-inch wide strips. Heat oil over medium-high heat in a 3-quart pot. Working in small (about 3) batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips and drain on a paper-towel-lined plate.

The soup: Add the chopped onions to the pot — the tortilla strips are gone, but some of the oil and tortilla flavor remains. Cook 2 minutes, stirring frequently. Add the chopped chile and cook for 2-3 minutes more, until the onions and chiles have softened. Add the garlic and cook for 30 seconds more. Add the broth, tomatoes, black beans and salt.

Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes. Add the corn (frozen is OK) and shredded chicken and cook until heated through.

• Serve and garnish: Pit, peel and cut the avocado into 1-inch pieces and set aside. Divide half of tortilla strips among 4 individual serving bowls; ladle the soup on the strips. Top with avocado, cheese, remaining tortilla strips and cilantro. Serve with lime wedges.

  Adapted from: simplyrecipes.com