Thursday, July 17, 2008

Corn and Salsa Tortilla Soup

* 1 jalapeno (or 3 poblanos, broiled for 10 mins)
* 6 corn tortillas, halved then cut crosswise into 1/2in thick strips
* 3 T olive oil
* 1 tsp ground cumin
* salt
* 6 ears corn, scraped from cob (or 20 oz frozen, if you can't get fresh corn)
* 1 red onion, chopped
* 3 cloves garlic, chopped
* 4 cups vegetable broth
* 1 can (14.5oz) fire roasted tomatoes
* 1 avocado
*1 lime, halved
*optional: sour cream, cheddar cheese

Preheat oven to 400. Toss tortilla strips with 1 T oil and cumin. Bake 10 mins and season with salt.
Meanwhile, in a large, deep skillet heat 2 T oil over medium-high heat. Add corn and cook until charred at edges (10-12 minutes). Add the onion, garlic and cook until onion is soft (about 5 mins). Stir in brother, tomatoes, and peppers. Add salt and pepper if desired.
Divide the tortilla strips among 4 bowls. Add the avocado and a squeeze of time. Pour the soup over the avocado. Top with cilantro.
Optional: serve with cheese or sour cream (obviously the options are not vegan friendly)

The picture doesn't do it justice. Its a wonderful mix of flavors; sour lime, spicy peppers, sweet avocado and corn, fresh cilantro, salty tortillas, and firey tomatoes

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