Tortilla Soup

4 corn tortillas
1 (12 oz) pork tenderloin
chili powder
oil
1 small onion, diced
1 garlic clove, minced
32 oz chicken broth
10 oz frozen corn
3 plum tomatoes, diced
avocado
cilantro
lime wedges

Cut tortillas into strips and bake at about 350 degrees until they are crispy.

Cut pork tenderloin in half lengthwise and sprinkle both sides with chili powder to taste. Heat oil in a skillet over medium high heat and brown pork on both sides.

In a 3 quart saucepan, heat 2 tsp oil over medium heat. Add onion and cook until brown. Add garlic, broth and corn; bring to a boil and reduce heat.

Slice pork thinly; add to soup and cook through.

Stir in tomatoes and tortilla slices. Garnish each portion with avocado slices, fresh cilantro and/or lime wedges.

NOTES
Original source unknown.
This is my base recipe for every tortilla soup I make. Sometimes with chicken or beans, sometimes with peppers, sometimes topped with sour cream and cheese.
I usually add more spices, such as cumin, maybe a little oregano, salt and pepper, sometimes chipotle seasoning. Pretty easy to vary to taste.

Avocado Pasta Salad

1 lb uncooked pasta, such as rotini or fusilli
1/2 c crumbled feta cheese, or shredded Parmesan
1/2 - 1 pint cherry tomatoes, quartered
1 bunch green onions, ends removed, thinly sliced
1 - 2 ripe avocados, peeled and chopped
1/2 c vinaigrette dressing
1/2 c mayonnaise
1 Tbsp honey

Boil pasta according to package directions. While it's cooking, clean and chop vegetables and crumble the cheese. Whisk together vinaigrette, mayo and honey; toss with pasta. Add onions, tomatoes, avocado and cheese; toss again and serve.

*If made ahead, add avocados just before serving.

NOTES
Adapted from Penzey's.
Untried.