Tortilla Soup with Roasted Poblanos

INGREDIENTS

Poblano Peppers (green)

3 tbsp

Coconut Oil

, 6" Corn Tortillas (cut into 1" strips)

2 cloves

Garlic (minced, about 2 tsp.)

1/4 cup

White Onion (diced, about 1/4 of an onion)

1 tbsp

Pickled Jalapeño Pepper (minced (for intense heat - optional))

2 cups

Sweet Corn (fresh or frozen (reserve 1/4 C for garnish - optional))

28 oz

Can of Whole or Diced Tomatoes

3 tbsp

. Tomato Paste

2 tsp

Ground Cumin

1 1/2 tsp

Sea Salt

1/2 tsp

Chili Powder

1/2 tsp

Chipotle Chili Powder

4 cups

Vegetable Broth

Fried corn tortilla strips or tortilla chips

Diced pickled or fresh jalapeño peppers

Chopped cilantro

Reserved corn

Lime

Avocados

Pico de Gallo