INGREDIENTS
2 tbsp
vegetable oil
1
large yellow onion, finely chopped
4 cloves
garlic, finely chopped
1
jalapeño, seeds removed, finely chopped
Kosher salt and freshly ground pepper
1 1/2 tsp
chile powder
2
chipotles in adobo, finely chopped
1 28 ounce can
whole peeled tomatoes, drained and crushed
4 cups
vegetable broth
2 cups
corn kernels, fresh or frozen and thawed
2 cups
vegetable oil
8
small corn tortillas, cut into 1/4-inch strips
Kosher salt
1
avocado, pitted and cut into 1/2-inch pieces
3/4 cup
crumbled queso fresco or shredded Cheddar or Monterey jack
3/4 cup
sour cream or crema
1/2 cup
chopped cilantro
1/4
red or yellow onion, finely chopped
Lime wedges, for serving