This is the perfect summer soup. You can use fresh tomatoes and corn on the cob. Or if you make it in the winter you can used canned/frozen veggies too. It is light and flavorful. Perfect served with tons of avocado on top.
This recipe is based off of Corn and Salsa Tortilla Soup from the Rachel Ray Magazine. Original Recipe can be found here.
My version is this:
3 chiles – any type you like – poblano, jalapeno, etc.
2 T olive oil
6 ears fresh corn or 2 10-ounce boxes frozen corn kernels
1 red onion – chopped
3 cloves garlic – chopped
one 32-ounce container of vegetable broth
one 14.5 – ounce can fire-roasted diced or crushed tomatoes
Preheat the broiler. Broil the chilies until blackened, about 10 minutes. Transfer to bowl, cover, and let cool. Peel, seed, and chop the chilies.
In a large pot, heat 2 T olive oil over medium-high heat. Add the corn and cook until charred at the edges (about 10 minutes).
Add the onion, garlic, season with salt and pepper and cook until the onion is softened, about 5 minutes. Stir in the broth, tomatoes and chilies. Heat until warm.
Serve with lots of avocado and sour cream.
Spicy from the chilies, good dose of veggies from the corn and tomatoes, super delicious with the chunk of avocado and a little bit of sour cream. Perfect paired with some tortilla chips and salsa! Enjoy.
***Public service announcement: Do not freeze this soup. . . it doesn’t freeze well!