Corn And Salsa Tortilla Soup

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
583
FAT
78%
CHOL
4%
SOD
69%

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Ingredients for 4 servings

3 poblano chiles

6 corn tortillas, halved then cut crosswise into 1/2-inch-thick strips

3 tablespoons vegetable oil

1 teaspoon ground cumin

Salt

6 ears fresh corn, kernels scraped from the cob, or two 10-ounce boxes frozen corn kernels

1 red onion, chopped

3 cloves garlic, chopped

Pepper

1 32 ounce container (4 cups) vegetable broth

1 14 1/2 ounce can fire-roasted diced or crushed tomatoes

1 avocado, chopped

1 lime, halved

2 tablespoons cilantro leaves

1/4 cup sour cream

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