1 pound frozen corn kernals
3 large onions, chopped
3/4 cup chopped green bell peppers3/4 cup chopped Sweet red peppers, fresh, bell peppers
3/4 cup chopped pepper sweet yellow peppers
1 tablespoon Olive Oil, extra virgin
zest of one lime
½ fluid ounce Lime Juice
3 cup Chicken stock, home made
3 cups water
1, 14.5 ounce can diced tomates
2 tablespoon Chipotle Chile Peppers, in adobo sauce, chopped (seeds removed)
½ teaspoon Kosher Salt (Diamond Crystal)
8 corn tortillas, fresh Olive Oil for brushing tortillas
3/4 cup Cilantro leaves,chopped, fresh
1 - In bottom of stock pot, combine corn, onions, peppers and olive oil and cook, over medium heat, until corn has begun to brown and onions are beginning to caramelize.
2 - Add zest and juice of 1 lime, stock, water, tomates, and salt to pot. Continue cooking until soup begins to simmer.
3 - In the meantime, brush each tortilla with olive oil (thanks to my husband for this suggestion) and then cut into strips. Cook on sheet pan in a 350 degree oven, stirring occasionally, until strips are crispy.
4 - Add cilantro to soup along with most of the tortilla strips, reserving a couple handfuls of strips for the garnish; pour into bowls, top with remaining strips and serve immediately.
Makes 8, 1 cup servings. Per serving:
