Corn and Salsa Tortilla Soup

Ingredients:
3 Poblano chiles
6 Corn tortillas, halved then cut crosswise into ½ inch strips
3 Tbsp Vegetable oil
1 tsp Ground cumin
Salt and pepper
6 ears fresh corn, kernels scraped from cob, or two 10 ounce boxes frozen corn kernels
1 Red onion chopped
3 Cloves garlic chopped
One 32 ounce container vegetable broth
One 14.5 ounce can fire roasted diced tomatoes
1 Avocado, chopped
1 Lime, halved
2 Tbsp Cilantro leaves

Directions:
Preheat the broiler. Broil poblanos until blackened, 10 minutes. Transfer to a bowl, cover and let cool. Peel, seed and chop.
Preheat the oven to 400. On a baking sheet, toss the tortilla strips with 1 tablespoon oil and the cumin. Bake until golden, about 10 minutes. Season with salt
Meanwhile, in a large deep skillet, heat the remaining 2 tablespoons oil over medium high heat. Add the corn and cook until charred at the edges, 10-12 minutes. Add the red onion and garlic, season with salt and pepper and cook until onion is softened, about 5 minutes. Stir in the broth, tomatoes and poblanos.
Divide the tortilla strips among 4 soup bowls. Add the avocado and a squeeze of lime juice. Ladle to soup over the avocado. Top with cilantro and sour cream if desired.