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Corn and Salsa Tortilla Soup

www.rachaelraymag.com
  • 40 minutes
  • Serves 4

INGREDIENTS

3

poblano chiles

6 2-inches

corn tortillas

3 tbsp

vegetable oil

1 tsp

ground cumin

1 serving

salt

6

two 10-ounce boxes corn kernels

1

onion

3 cloves

garlic

1 serving

bell pepper

4 cups

container vegetable broth

14 1/2 oz

canned tomatoes

1

avocado

1

lime

2 tbsp

cilantro leaves

1/4 cup

cream