Corn and Salsa Tortilla Soup

From Every Day with Rachael Ray August 2008

3 poblano chiles
6 corn tortillas, hlaved then cut crosswise into 1/2" thick strips
3 Tbsp vegetable oil
1 tsp ground cumin
Salt
6 ears fresh corn, kernels scraped from the cob, or two 10-ounce boxes frozen corn kernels
1 red onion, chopped
3 cloves garlic, chopped
Pepper
1 32oz container vegetable broth
1 14.5oz can fire-roasted diced or crushed tomatoes
1 avocado, chopped
1 lime, halved
2 Tbsp cilantro leaves
1/4 C sour cream

Preheat the broiler. Broil the poblanos until blackened, 10 minutes. Transfer to a bowl, cover and let cool. Peel, seed and chop the poblanos.
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 mdium-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 the 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 the soup over the avocado. Top with the cilantro; serve with the sour cream.