Roasted Chile Poblano Soup - Vegan

• Vegan
• Gluten free

• Produce

  • 1 12oz. can Corn, white
  • 1 clove Garlic
  • 3 Poblano chiles (about 4 to 5 inches long, Medium size
  • 1 Waxy potato, medium
  • 1/2 White onion, medium

• Baking & Spices

  • 1 tsp Epazote
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Cooking oil

• Bread & Baked Goods

  • 6 Corn tortillas

• Liquids

  • 6 cups Water

Found on dorastable.com

Description

Directions

• Roast and clean the poblano chiles
• Chop the poblano chile, potato and onion
• Heat the cooking oil in a pot to medium heat
• To the pot add the onion and garlic and sauté until the onion starts to turn translucent (about 5 minutes). Stir frequently
• Add the potato and continue cooking for another 5 minutes
• Add the chiles and ½ of the white corn
• Add 5 cups of water and bring to a boil. Reduce the heat and cook for 20 minutes
• In 2 batches, blend the soup until very smooth (about 2 minutes per batch)
• Return the soup to the pot and simmer for 20 more minutes
• If the soup is too thick, add the remaining cup of water a little bit at a time until the desired consistency is reached.
• Cut the corn tortillas in half and then slice into ¼ inch wide strips
• Preheat ¼ inch of cooking oil in a frying pan to medium hot
• Tip: To check to see if the oil is ready, drop 1 tortilla strip into the oil. If the oil starts to bubble the oil is ready
• Place the tortilla strips into the hot oil
• Every 30 seconds stir the tortilla strips so that they cook evenly
• When the tortilla strips have turned Golden Brown they are done
• Drain the tortilla strips on paper towels
• Divide the soup into 4 -6 bowls
• Heat the reserved corn in the microwave for 45 seconds
• Garnish the soup with tortilla strips and 2 spoonfuls of corn