This soup has both corn and spelt for a stick-to-your- ribs meal that will transport you to Mexico at the first spoonful.
Tip: Use up remains of a whole wheat or gluten-free spaghetti package in place of orzo by lightly crushing to break up long pieces into bite-sized morsels.
Per serving:
In large pot, heat oil over medium-high heat. Add half the tortilla strips and sauteu0301 until they begin to lightly brown, about 1 to 2 minutes. Transfer to plate using slotted spoon. Repeat with remaining half of tortilla strips.
In same large pot over medium heat, add onion, bell peppers, garlic, chili powder, and cumin. Sauteu0301 for 5 to 10 minutes, or until vegetables begin to soften, adding a splash of water if pot begins to dry out. Stir in broth, tomatoes, and orzo and bring to a boil. Reduce to a simmer and cover. Cook, stirring often, for 10 minutes, or until orzo is cooked through. Stir in black beans and corn; cook until heated through, about 3 to 5 minutes. Ladle into bowls and garnish with reserved tortilla strips, cilantro, and avocado. Serve hot with lime wedges on the side.