I confess, I'm a big Rachael Ray fan. A lot of her recipes are easy to veganise; this one is naturally vegan (aside from the sour cream garnish).
- 3 poblano chiles
- 6 corn tortillas, halved then cut into 1/2-inch-thick strips
- 3 tbsp vegetable oil
- 1 tsp ground cumin
- 6 ears fresh corn, kernels scraped from the cob
- 3 cloves garlic, chopped
- 4 c vegetable broth
- One 14.5-ounce can fire-roasted tomatoes
- 1 avocado, sliced
- 1 lime, halved
- 2 tbsp cilantro leaves
- ¼ c sour cream (I used Tofutti)
Preheat the broiler. Broil the poblanos until blackened, 10 minutes. Transfer to a bowl, cover and let cool. Peel, seed and chop the poblanos.
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.
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 garlic, season with salt and pepper and cook about 5 more minutes. Stir in the broth, tomatoes and poblanos.
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 the (Tofutti) sour cream.