adapted from Moosewood Restaurant Daily Special 
 
1 TB. olive oil
1 large onion, diced (about 2 cups)
1 jalapeno, seeded and minced
1 canned chipotle pepper, diced
2 tomatillos, husked, seeded and diced
1 red bell pepper, seeded and diced
1 medium zucchini, diced (about 1 cup)
1 TB. ground coriander
1 TB. ground cumin
1 teas. dried oregano
8 cups chicken stock (or vegetable stock)
1/4 to 1/3 cup fresh lime juice
1 teas. adobo sauce from chipotle jar
1 TB. chopped fresh cilantro, or more to taste
3 cups fresh corn kernels
8 corn torillas (6 inch) cut into 1/2 x 2-inch strips
avocado cubes (optional)
grated Monterey Jack cheese (optional)
 
Preheat oven to 400 degrees. In a nonreactive soup pot, warm the oil and saute the onioins, jalapenos, chipotle, tomatillos, bell peppers, and zucchini for 5 minutes, stirring frequently, until softened. Add the coriander, cumin and oregano and saute for about 3 more minutes. Stir in the stock, lime juice and adobo sauce and bring to a simmer. Add the cilantro and corn and continue to simmer gently for 10 minutes.
 
Meanwhile, bake the tortilla strips on an unoiled baking sheet fro 15 to 20 minutes, until crisp. To serve, place the tortilla strips in individual serving bowls and ladle the soup on top. Garnish with avocado cubes and grated cheese, if desired.