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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the broiler. Broil the poblanos until blackened, 10 minutes. Transfer to a bowl, cover and let cool. Peel, seed and chop the poblanos. | 2. Preheat the oven to 400. On a baking sheet, toss the tortilla strips with 1 tablespoon oil and the cumin. Bake until golden, about 10 minutes. Season with salt. | 3. Meanwhile, in a large, deep skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the corn and cook until charred at the edges, 10 to 12 minutes. Add the red onion and garlic, season with salt and pepper and cook until the onion is softened, about 5 minutes. Stir in the broth, tomatoes and poblanos. | 4. Divide the tortilla strips among 4 soup bowls. Add the avocado and a squeeze of lime juice. Ladle the soup over the avocado. Top with cilantro; serve with sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
poblano chile	3			-	-	-	-
corn tortilla	6	halved	cut	-	-	-	-
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
corn kernel	2	boxes	frozen	-	-	-	-
red onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	3		chopped	-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
vegetable broth	4	cups		649.44	105.288	23.8128	15.3504
fire tomato	1	can	fire-roasted diced	-	-	-	-
avocado	1		chopped	-	-	-	-
lime	1	halved		-	-	-	-
cilantro leaf	2	tablespoons		0.46	0.0734	0.0426	0.0104
cream	1/4	cup	sour	113.85	2.6622	1.403	11.1262

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.