Corn & Salsa Tortilla Soup

This zesty soup is a great vegetarian version of chicken tortilla soup.

Ingredients:

1 poblano chiles
6 corn tortillas, halved then cut crosswise into 1/2-inch-thick strips
3 tablespoons vegetable oil
1 teaspoon ground cumin
Salt
6 ears fresh corn, kernels scraped from the cob, or two 10-ounce boxes
frozen corn kernels
1 red onion, chopped
3 cloves garlic, chopped
Pepper
1 32 ounce container (4 cups) vegetable broth
1 14 1/2 ounce can fire-roasted diced or crushed tomatoes
1 can black beans, drained
1 avocado, chopped
1 lime, halved
2 tablespoons cilantro leaves
1/4 cup sour cream

 

Directions:
Preheat the broiler. Broil the poblanos until blackened, 10 minutes. Transfer to a bowl, cover and let cool. Peel, seed and chop the poblanos.

Preheat the oven to 400 degrees . On a baking sheet, toss the tortilla strips with 1 tablespoon oil and the cumin. Bake until golden, about 10 minutes; season with salt.

Meanwhile, in a large, deep skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the corn and cook until charred at the edges, 10 to 12 minutes. Add the red onion and garlic, season with salt and pepper and cook until the onion is softened, about 5 minutes. Stir in broth, tomatoes, black beans and poblanos.

Divide the tortilla strips among 4 soup bowls. Add the avocado and a squeeze of lime juice. Ladle the soup over the avocado. Top with cilantro; serve with the sour cream.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s