Serves: 6
Total Calories: 202

6 corn tortillas
2 cups thawed frozen or drained canned corn
3 stalks celery diced
1 carrot scrubbed and diced
3 shallots chopped
3 cloves garlic thinly sliced
1 1/2 teaspoons dried oregano
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
5 Roma tomatoes
2 medium potatoes peeled and diced
12 cups Vegetable Broth
10 fresh epazote leaves, sliced into strips (optional)
2 ripe avocados sliced for garnish
10 sprigs cilantro for garnish
1 lime sliced into 6 wedges for garnish

Preheat the oven to 350 degrees F.

Slice the tortillas into small strips. Arrange them in a single layer on a baking sheet and bake for about 10 minutes, until crispy.

Put the corn, celery, carrot, shallots, and garlic in a large dry pot and cook over medium heat for 5 minutes, stirring occasionally. Stir in the oregano, granulated garlic, and granulated onion and cook, stirring frequently, for 5 minutes. Put the tomatoes in a blender and process on high speed until smooth. Add the tomatoes and potatoes to the pot and cook, stirring occasionally, for 5 minutes. Stir in the broth and increase the heat to mediumhigh. Simmer for 15 minutes. Stir in the optional epazote and simmer for 5 minutes.

Ladle into soup bowls and garnish with the avocado, cilantro sprigs, and lime. Top with the tortilla strips. Serve immediately.

Note: This recipe results in a brothlike soup. For a thick and creamy soup, put the soup and the baked tortilla strips in a blender and process on high speed until smooth. Serve immediately, garnished with the avocado, cilantro sprigs, and lime.

Nutritional Facts:

Serves: 6
Total Calories: 202
Calories from Fat: 11

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