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This soup is colorful and fun to offer to guests. Serve in large bowls and crumble healthy chips on top of soup before enjoying.

From The Engine 2 Diet

Ingredients

  • 1 large onion, chopped
  • 8 ounces mushrooms, quartered
  • 2 bay leaves
  • 2 cloves garlic, chopped or pressed
  • 3 poblano peppers, toasted, seeded, skinned, and cut into strips
  • 2 to 3 (32-ounce) cartons low-sodium vegetable stock
  • 2 ears of corn, husks removed and cut into 2-inch rounds
  • 4 medium cooked red potatoes, cut into 1-inch cubes
  • 1 bunch cilantro, rinsed and chopped
  • Juice of 3 limes
  • Zest of 1 lime
  • 4 tomatoes, chopped
  • 2 avocados, peeled and sliced
  • Corn tortillas strips

Instructions

  1. Place onion, mushrooms, and bay leaves into a large soup pot. Sauté over medium heat for 5 minutes, until onions brown, adding 1 to 2 tablespoons of water or low-sodium vegetable stock to keep vegetables from sticking.
  2. Add garlic, peppers, and 1 cup of stock. Cook, stirring occasionally, for 5 minutes, until peppers begin to soften.
  3. Add remaining stock, corn, and potatoes. Cover and cook over medium heat for 10 minutes, until corn is tender.
  4. Remove from heat and let sit covered for 5 minutes.
  5. Add cilantro, lime juice, and zest immediately before serving.
  6. Place a handful each of tomatoes, avocados, and tortillas strips into large soup bowls.
  7. Pour hot soup directly over vegetables and tortillas strips; serve immediately.

Comments (3)

(5 from 3 votes)
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Kristine Goad3 weeks ago
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I love this soup! As pretty as the rounds of corn are, they’re not easy to eat—so I replace them with frozen corn. I serve it with yam quesadillas and it makes a flavorful and filling meal.

johanna1 month ago
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I didnt adjust for the fact that this makes two servings, so i poured in all the lime juice in one bowl for myself — VERY acidic LOL

but i enjoyed it regardless. highly recommend, added white beans to this bad boy. turned out swell. making it again tonight

Leah Carter4 months ago
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This is one of our family favorites! We eliminate the peppers and use a bag of frozen corn instead. My kids love this one!

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Rip Esselstyn

Rip Esselstyn, son of Dr. Caldwell Esselstyn, was a firefighter in the Austin fire department when he discovered dangerously high cholesterol levels among his firefighter comrades. He led a stationwide revolution of dietary change that resulted in markedly better health, which he detailed in his bestselling book, The Engine 2 Diet. Visit Engine2Diet.com for updates from Rip.

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