Pinto bean tortilla soup

1 1⁄2 cups    dried pinto beans    375 mL 1    Large onion, cut into 6 wedges    1 5    plum (Roma) tomatoes, quartered    5 4 tsp    canola oil, divided    20 mL 4    5-inch (12.5 cm) corn tortillas, divided    4 2    cloves garlic, minced    2 1    jalapeño pepper, seeded and finely minced    1 2 tsp    ground cumin    10 mL 1 tsp    ground coriander    5 mL 4 cups    reduced-sodium chicken broth    1 L 1    bay leaf    1 2 tbsp    tomato paste    30 mL 1 cup    frozen corn kernels    250 mL Pinch    salt    Pinch 1⁄2    avocado, chopped    1/2 1⁄2 cup    shredded Cheddar cheese    1⁄2 cup Place beans in a large bowl and add enough cold water to cover by at least 3 inches (7.5 cm). Cover and let soak overnight. Drain soaked beans and rinse well under cold water. Discard any shriveled beans or those that did not swell. Place beans in a large pot and add enough fresh cold water to cover by 3 inches (7.5 cm). Bring to a boil over high heat. Reduce heat and simmer for 30 to 35 minutes or until beans are tender. Drain and set aside. Meanwhile, preheat broiler. Place onion and tomatoes on baking sheet and brush with 1 tsp (5 mL) of the oil. Broil, turning every 5 minutes, for about 15 minutes or until charred. Transfer to food processor and process until smooth. Set aside. Reduce oven temperature to 350°F (180°C). Cut tortillas into 2- by 1⁄4-inch (5 by 0.5 cm) strips. In a clean large pot, heat 2 tsp (10 mL) oil over medium heat. Add half the tortilla strips, garlic and jalapeño; sauté for 3 minutes. Stir in cumin and coriander. Add broth and deglaze the pot, scraping up any brown bits stuck to the bottom. Add bay leaf and bring to a boil. Stir in puréed onion mixture and tomato paste; return to a boil. Reduce heat and simmer, stirring occasionally, for 20 minutes. Stir in corn and cooked pinto beans; simmer for 10 minutes to blend the flavors. Discard bay leaf. Meanwhile, gently toss the remaining tortilla strips with the remaining oil and the salt. Spread on a baking sheet. Bake for about 10 minutes or until crisp. Ladle soup into bowls and garnish with baked tortilla strips, avocado and cheese.