Corn and Salsa Tortilla Soup
""This zesty soup is a great vegetarian version of chicken tortilla soup. Take advantage of fresh corn on the cob as many months of the year as you can find it. But, when cobs are nowhere to be found, frozen kernels are just fine." -Rach..."
INGREDIENTS
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3 poblano chiles
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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
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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 10-ounce boxes frozen corn kernels
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1 red onion, chopped
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3 cloves garlic, chopped
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Pepper
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1 32 ouncecontainer (4 cups) vegetable broth
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1 14 1/2ouncecan fire-roasted diced or crushed tomatoes
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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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1/4cup sour cream
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