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Salsa And Corn Tortilla Soup

Nutrition per serving    (USDA % daily values)
CAL
665
FAT
60%
CHOL
3%
SOD
48%

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Ingredients for 6 servings

3 poblano chiles

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

3 tablespoons vegetable oil, divided

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 container (32-ounce) vegetable broth (4 cups)

1 can (14.5-ounce) fire-roasted diced or crushed tomatoes

Shredded cheese to top

1/4 cup sour cream

1 avocado, chopped

2 tablespoons cilantro leaves

1 lime, halved

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