INGREDIENTS
1
Avocado
2 tbsp
Cilantro, leaves
6
ears Corn, fresh
3 cloves
Garlic
1
Lime
3
Poblano chiles
1
Red onion
1 14 1/2 ounce can
Tomatoes, fire-roasted
1 32 ounce container
Vegetable broth
1
Pepper
1
Salt
3 tbsp
Vegetable oil
1 tsp
Cumin, ground
6
Corn tortillas
1/4 cup
Sour cream