- 3 poblano chili peppers
- 6 corn tortillas, halved, then cut crosswise into 1/2-inch-thick strips
- 3 tablespoons vegetable oil, divided
- 1 teaspoon ground cumin
- 6 ears fresh corn, kernels scraped from the cob, or two boxes frozen corn kernels (10 ounces each)
- 1 red onion, chopped
- 3 cloves garlic, chopped
- 4 cups vegetable stock (32 ounces)
- 1 can fire-roasted diced or crushed tomatoes (14.5 ounces)
- 1 avocado, chopped
- 1 lime, halved
- 2 tablespoons cilantro leaves
- 1/4 cup sour cream
Pre-heat the broiler. Broil the poblanos until blackened, 10 minutes. Transfer to a bowl, cover and let cool. Peel, seed and chop the poblanos.
Pre-heat the oven to 400°F.
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, 10-12 minutes. Add the red onion and garlic, season with salt and pepper and cook until the onion is softened, about 5 minutes. Stir in the stock, tomatoes and poblanos.
Divide the tortilla strips among four 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.