1 large onion, chopped
2 bay leaves
2 cloves garlic, chopped or
3 poblano chili peppers, toasted, seeded, and skinned
(see Cooking Tips), and cut into strips
2 to 3 32 ounce cartons
2 ears of corn, husks removed and cut into 2-inch
4 medium cooked red potatoes, cut into 1-inch cubes
bunch cilantro, rinsed and chopped
Juice of 3 limes
Zest of 1
4 tomatoes, chopped
2 avocados, peeled and sliced
- Sauté onion,
mushrooms, and bay leaves on medium heat with a little water or low
sodium vegetable broth in a large soup pot for 5 minutes, until
- Add garlic, chilies, and 1 cup of stock. Stir
intermittently for 5 minutes, until peppers begin to soften.
Add remaining stock, corn, and potatoes. Cover and cook on medium
heat for 10 minutes, until potatoes are tender.
- Remove from
heat and let sit covered for 5 minutes.
- Stir cilantro, lime juice, and zest into soup
immediately before serving.
- Place a handful each of tomatoes,
avocados, and healthy chips into large soup bowls.
- Pour hot
soup directly over vegetables and corn tortillas strips and serve.
Your question and comments are welcome