Recipe: Tortilla Soup

Note: Times Test Kitchen Cook Mayi Brady regularly creates recipes for our Quick Fix and Second Helpings columns. When that far-away look in her eye turns to a glimmer, you know she has something good in mind. This spicy, filling soup by Brady was published as a Quick Fix in late July--prime swimsuit season, she noted--when you don’t want to eat a lot but do want something satisfying. The way we put it away, bathing suit profiles didn’t seem to matter.

Active Work and Total Preparation Time: 25 minutes * Vegetarian

1 tablespoon oil

2 onions, sliced

6 cloves garlic, chopped

1 ear corn, husk and silk removed

1 (6-ounce) can tomato paste

1 chipotle chile packed in adobo sauce, or more to taste

4 (14 1/2-ounce) cans vegetable broth

1 avocado

1/4 pound Jack cheese, grated

1/2 cup chopped cilantro

1 cup tortilla strips

* Heat oil over medium-high heat, add onions and cook, stirring, 2 minutes. Add garlic, reduce heat to medium-low and continue cooking, covered, 10 minutes.

* While onions and garlic cook, roast corn in dry skillet over high heat until slightly charred, turning so it does not burn, about 5 minutes. Cut kernels from cob and set aside.

* Add tomato paste and chipotle to onions and cook over medium-high heat, stirring, 3 to 4 minutes. Add vegetable broth and bring to boil. Simmer 5 minutes.

* While soup simmers, chop avocado.

* Puree soup in blender. Divide cheese, avocado, cilantro, corn and tortilla strips among four bowls and ladle soup over top.

4 to 6 servings. Each of 6 servings: 300 calories; 1,713 mg sodium; 16 mg cholesterol; 18 grams fat; 29 grams carbohydrates; 9 grams protein; 2.36 grams fiber.