Southwestern Salsa Tortilla Soup

This mouth watering Southwestern Salsa Tortilla Soup is budget-friendly and perfect to serve up when pressed for time. Ingredients Needed: 3 poblano chiles, 6 corn tortillas, halved then cut crosswise into 1/2-inch-thick strips, 3 tablespoons of  vegetable oil, 1 teaspoon of ground cumin, Salt to taste, 6 ears of fresh corn, kernels scraped from the cob, or two boxes of frozen corn kernels (10 ounces each), 1 red onion, chopped, 3 cloves of garlic, chopped, Pepper to taste, One container of vegetable broth (4 cups) or (32 ounces), One can of  fire-roasted diced or crushed tomatoes (14.5 ounces), 1 avocado, chopped, 1 lime, halved, 2 tablespoons of cilantro leaves, 1/4 cup of sour cream  Preparations are as follows: Pre-heat the broiler. Broil the poblanos until blackened, approximately 10 minutes. Transfer to a bowl, cover and let cool. Peel, seed and chop the poblanos. Pre-heat the oven to 400°F. On a baking sheet, toss the tortilla strips with 1 tablespoon of oil and the cumin. Bake until golden, approximately 10 minutes; season with salt. Meanwhile, in a large, deep skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Add the corn and cook until charred at the edges, 10-12 minutes. Add the red onion and garlic, then season with salt and pepper and cook until the onion is softened, approximately 5 minutes. Stir in the broth, tomatoes and the poblanos. Divide the tortilla strips among 4 soup bowls. Add the avocado and a squeeze of lime juice. Ladle the soup over the avocado. Top with cilantro; serve with the sour cream. Enjoy.