Chipotle Tortilla Soup

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Chipotle Tortilla Soup

 

1 tablespoon oil

2 medium onions, sliced

6 cloves garlic, chopped

1 ear corn, husked

6 ounces tomato paste

1 chipotle chile packed in adobo or more to taste

58 ounces vegetable broth

1 avocado

1/4 pound Jack cheese, grated

1/2 cup chopped cilantro

1 cup tortilla strips

 

Heat oil over medium-high heat, add onions and cook, stirring, 2 minutes. Add

garlic, reduce heat to medium-low and continue cooking, covered, 10 minutes.

While onions and garlic cook, roast corn in dry skillet over high heat until

slightly charred, turning so it does not burn, about 5 minutes. Cut kernels from

cob and set aside.

Add tomato paste and chipotle to onions and cook over medium-high heat,

stirring, 3 to 4 minutes. Add vegetable broth and bring to boil. Simmer 5

minutes.

While soup simmers, chop avocado.

Pur?soup in blender. Divide cheese, avocado, cilantro, corn and tortilla strips

among four bowls and ladle soup over top. serves 4.