This soup is fun to offer guests. Serve in large bowls, and crumble healthy chips on top of soup before enjoying.
1 large onion, chopped
8 ounces mushrooms, quartered
2 bay leaves
2 cloves garlic, chopped or pressed
3 poblano chili peppers, toasted, seeded, and skinned (see Cooking Tips), and cut into strips
2 to 3 32 ounce cartons vegetable stock
2 ears of corn, husks removed and cut into 2-inch rounds
4 medium cooked red potatoes, cut into 1-inch cubes
1 bunch cilantro, rinsed and chopped
Juice of 3 limes
Zest of 1 lime
4 tomatoes, chopped
2 avocados, peeled and sliced
Corn tortillas strips
Sauté onion, mushrooms, and bay leaves on medium heat with a little water or low sodium vegetable broth in a large soup pot for 5 minutes, until onions brown.
Add garlic, chilies, and 1 cup of stock. Stir intermittently for 5 minutes, until peppers begin to soften.
Add remaining stock, corn, and potatoes. Cover and cook on medium heat for 10 minutes, until potatoes are tender.
Remove from heat and let sit covered for 5 minutes.
Stir cilantro, lime juice, and zest into soup immediately before serving.
Place a handful each of tomatoes, avocados, and healthy chips into large soup bowls.
Pour hot soup directly over vegetables and corn tortillas strips and serve.
I just made this today for our Super Bowl Soup with modifications based on what we had on hand- replacing the corn with a diced carrot and about 1 cup of chopped kale. Used roasted garlic salsa in place of the chopped tomatoes & fire roasted mild chilis instead of the poblano. I also added a small chopped rutabaga in place of some of the potato. That sounds strange, but it added a taste that was pretty good. It was a bright and warming soup.
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