Tortilla Soup

1 TBSP Olive Oil
16oz Onion
1 Jalapeno (minced)
1 Chipotle pepper (canned, diced)
1 tsp Adobo sauce, from the can of Chipotles
2 Tomatillos (husked, seeded, diced)
1 Red Bell Pepper, diced
1 Medium Zucchini (diced, about 1cup)
1 TBSP fresh Cilantro
1 TBSP Coriander
1 TBSP Cumin
1 tsp Oregano
8 cups Vegetable Broth
1/3 cup Lime juice
3 cups fresh or frozen Corn
8 Corn Tortillas
1 Avocado, cubed small
Grated Monterey Jack Cheese as topping

In a soup pot heat oil on medium and saute Onions, Jalapenos, Chipotle. Tomatillos, Bell Pepper & Zucchini until softened. Add Coriander, Cumin, and Oregano. Cook another 3 minutes.
Stir in Stock, Lime Juice, and Adobo sauce. Simmer on medium low about 10 minutes.
Cut Tortillas into this strips and lightly toast in a toaster on a piece of foil.
Add Corn and Cilantro to the soup and serve topped with Tortilla strips, Avocado Cubes, and Grated Cheese.

A note on Chipotles in Adobo sauce- I like to puree the whole can and keep it in a spare jar in the refrigerator. Use 1 tsp of puree when a recipe calls for 1 Chipotle. This makes measuring much easier.