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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
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