3 poblano chiles
6 corn tortillas, halved then cut crosswise into 1/2-inch-thick strips
3 tablespoons vegetable oil
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
One 32-ounce container (4 cups) vegetable broth
One 14.5-ounce can fire-roasted diced or crushed tomatoes
1 avocado, chopped
1 lime, halved
2 tablespoons cilantro leaves
1/4 cup sour cream
1. Preheat the broiler. Broil the poblanos until blackened, 10 minutes. Transfer to a bowl, cover and let cool. Peel, seed and chop the poblanos.
Ok, Blake didn't love it much...but he didn't hate it..and considering he's a very picky eater...that's HUGE!!
Mallorye liked it, but didn't love it.
Quentin loved it! Which is also huge, considering this is a vegetarian recipe!