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