Tortilla Soup with Roasted Poblanos

Hot, medium, or mild, you decide in this mouth watering, and hearty South of the border soup. Pure comfort food!

6 Poblano Peppers, green
3 Tbs Coconut Oil
4, 6″ White Corn Tortillas, organic, cut into 1″ strips
2 Cloves of Garlic, minced, about 2 tsp.
1/4 C White Onion, diced, about 1/4 of an onion
1 Tbs Pickled Jalapeno Pepper, minced (for intense heat – optional)
2 C White or Yellow Corn, fresh or frozen, organic (reserve 1/4 C for garnish – optional)
28 oz Can of Whole or Diced Tomatoes
3 Tbs Tomato Paste
2 tsp Ground Cumin
1 1/2 tsp Sea Salt
1/2 tsp Chili Powder
1/2 tsp Chipotle Chili Powder
4 C Vegetable Broth

View the full recipe at Vanilla And Bean →