Corn and Salsa Tortilla Soup

Name: Corn and Salsa Tortilla Soup
Ingredients: 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; Salt; 6 ears fresh corn, kernels scraped from the cob, or two boxes frozen corn kernels (10 ounces each); 1 red onion, chopped; pepper; 4 cups vegetable sock (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; serves 4

Corn and Salsa Tortilla Soup was pinched from <a href="http://www.rachaelray.com/recipe.php?recipe_id=2028" target="_blank">www.rachaelray.com.</a>

"This super easy Southwestern dish is budget-friendly, too!..."

INGREDIENTS

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3 poblano chili peppers

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6 corn tortillas, halved, then cut crosswise into 1/2-inch-thick strips

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3 tablespoons vegetable oil, divided

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1 teaspoon ground cumin

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Salt

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6 ears fresh corn, kernels scraped from the cob, or two boxes frozen corn kernels (10 ounces each)

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1 red onion, chopped

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pepper

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4 cups vegetable sock (32 ounces)

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1 can fire-roasted diced or crushed tomatoes (14.5 ounces)

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1 avocado, chopped

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1 lime, halved

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2 tablespoons cilantro leaves

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1/4 cup sour cream

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serves 4

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