Tortilla Soup

SHOP (6 to 8 servings)
Onion (1 large finely chopped)
Carrots (2 large thinly sliced)
Garlic Cloves (2 large finely minced)
Cilantro (Handful of leaves for garnish)
Fresh Limes for garnish and juice
Corn (2 cups Fresh, Frozen or Canned Kernels) 
Salsa (1 tub Fresh mild, medium or hot per taste)
Vegetable Broth (2 quarts)
Canola or Olive Oil (2 tablespoons)
Cumin (1 tablespoon ground)
Avocado (1 large peeled, pitted, chunked)
Fresh Corn Tortillas (Multicolored if available) & Canola Oil for frying

PREP (30 minutes)
Finely chop Onion
Thinly Slice Carrots
Mince Garlic cloves
Warm Oil in large pot or Dutch Oven
Sauté Onions & Garlic until soft and fragrant
Add Broth, Salsa, Carrots, Corn, Cumin & Bring to Boil
Cover and simmer for about 20 minutes
Cut Tortillas in strips, quick fry in hot Canola Oil until crisp. Dust with salt and cool on sheet of paper towel

ACTION (5 minutes)
Ladle into bowls, squeeze a wedge of fresh Lime juice
Garnish with Tortilla strips and fresh Cilantro leaves.