- 12 cups vegetable broth, preferably homemade
- 10 fresh epazote leaves, sliced into strips (optional)
- 10 sprigs cilantro, for garnish
- 6 corn tortillas
- 5 roma tomatoes
- 3 stalks celery, diced
- 3 shallots, chopped
- 3 cloves garlic, thinly sliced
- 2 ears corn, kernels sliced off*
- 2 medium potatoes, peeled and diced
- 2 ripe avocados, sliced, for garnish
- 1 carrot, diced
- 1 lime, sliced into 6 wedges, for garnish
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- Preheat the oven to 350°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 medium-high. 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 broth-like 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.
*In place of fresh corn you can use 2 cups canned corn, drained, or 2 cups frozen corn, thawed.