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 10-ounce boxes frozen corn kernels
1 red onion, chopped
3 cloves garlic, chopped
1 container (32-ounce) vegetable broth (4 cups)
1 can (14.5-ounce) fire-roasted diced or crushed tomatoes
Shredded cheese to top
1/4 cup sour cream
1 avocado, chopped
2 tablespoons cilantro leaves
1 lime, halved
Add To Shopping List
Let's Make It
1. Preheat the broiler. Broil the poblano chiles until blackened, 10 minutes. Transfer to a bowl, cover and let cool. Peel, seed and chop the poblano chiles.
2. Preheat 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.
3. 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 the broth, tomatoes and poblanos.
4. Fill bowl with soup. Top with cheese, sour cream, avocado, cilantro, lime and tortilla chips.