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This spicy Mexican soup was featured in the LA times' "Best of 1999".

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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

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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. Purée soup in blender. Divide cheese, avocado, cilantro, corn and tortilla strips among four bowls and ladle soup over top. -
 Calories: 358 Calories From Fat: 31% Protein: 11g Carbohydrate: 53g Cholesterol: 3mg Sodium: 2451mg
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