Corn and roasted pepper soup


2 medium onions, chopped
4-6 cloves garlic, chopped
1/2 stick butter
1 large red bell pepper, chopped, roasted
2 jalapenos, seeded and chopped, roasted
2 large tomatoes, chopped and preferably roasted
4-1/2 cups corn (fresh or frozen)
5-6 cups rich chicken broth
1/2 tsp dried oregano
1/2 tsp sweet paprika salt to taste 1/2 tsp freshly ground pepper
3 sprigs epazote

1-1/2 tbsp grated cheese per bowl (queso fresco, monterey jack)
6 corn tortillas, cut & fried to make chips
1/2 poblano or anaheim chile per bowl, roasted, peeled, cut into strips
avocado wedges for garnish

How to prepare


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