Corn & Salsa Tortilla Soup

By Janes_kitchen

Ingredients

• 3 poblano chilies
• 6 corn tortillas, halved then cut
• crosswise into 1/2" strips
• 3 TBL vegie oil
• 1 tsp ground cumin
• salt
• 1 10-oz boxes frozen corn kernels
• 1 red onion, chopped
• pepper
• 1 32-oz container (4C) vegie broth
• 1 14/5 -oz can fire-roasted diced or
• crushed tomatoes
• 1 avocado - chopped
• 1 lime, halved
• 2 TBL cilantro leaves
• 1/4 C sour cream

Details

Servings 4

Preparation

Step 1

preheat broiler
broil poblanos until blackened - 10 min
transfer to bowl, cover & let cool
peel, seed & chop poblanos

preheat oven to 400
on baking sheet, toss tortilla strips w/
1 TBL oil & cumin
bake until golden, abt 10 min
season w/ salt

meanwhile, in lg, deep skillet, heat
remaining 2 TBL oil over med-high
heat
add corn & cook until charred at edges
10-12 min
add red onion & garlic
season w/ S & P
cook until onion is softened - abt 5
min
stir in broth, tomatoes & poblanos

divide tortilla strips among 4 soup
bowls
add avocado & squeese of lime juice
ladle soup over avocado
top w/ cilantro

serve w/ sour cream