Published on June 19, 2015 | By Chef Gina |
- 2 ears Fresh corn, husks removed (or 2 cups frozen corn)
- 2 stalks Celery, coarsely chopped
- 1 small Jalapeno, trimmed and seeded
- 1 small Onion, coarsely chopped
- 3 cloves Garlic, coarsely chopped
- 1 lb Ripe tomatoes, coarsely chopped
- 2 medium Potatoes, peeled and coarsely chopped
- 2 tsp Ground cumin
- 1 tsp Dried oregano
- 12 cups Vegetable broth
- Sea salt and black pepper, to taste
- 2 Corn tortillas, cut into thin strips
- 1 Ripe avocado
- Juice of 1 lime
- Fresh cilantro
- Scrape the kernels off the corncobs into a large bowl and set aside, reserving the cobs.
- In a large soup pot, heat 2 tbsp of water or vegetable stock over medium heat. Add the corn kernels, celery, jalapeno, onions, and garlic, and cook for 5 minutes, stirring occasionally. Stir in the cumin and oregano, and cook for 5 minutes, stirring frequently.
- Blend the tomatoes in a blender until smooth and add them to the pot. Lower the heat and add the broth, potatoes, and corn cobs, and cook until the potatoes are soft. Discard the corn cobs and season with salt, pepper, and additional cumin to taste.
- Prepare the Garnishes: Preheat the oven or toaster oven to 350° F. Arrange the tortilla strips in a single layer on a baking sheet and bake for 10 to 15 minutes or until crispy. Peel and dice the avocado and chopped the fresh cilantro.
- To Serve: Add the avocado and lime juice to the soup and reheat over low heat. Ladle the soup into 6 to 8 warm soup bowls and garnish with the baked tortilla strips and chopped cilantro. Serve while hot.