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| | Corn-Cilantro Stock |
| 3 1/2 Tasse | Frozen corn or 3 ears of fresh corn; cobs and all |
| 16 | Scallions; cut in 1" lengths |
| 2 | Handfuls fresh cilantro |
| 6 Tasse | water |
| 1 Teelöffel | Salt Rest of the Soup |
| 2 Teelöffel | Olive oil or other sauteing liquid |
| 1 mittel | Onion; minced, about 1 1/2 cups |
| 1 mittel | Poblano peppers; seeded and minced |
| 1 mittel | Anaheim chili pepper; seeded and minced |
| 1 1/2 Esslöffel | garlic minced |
| 1 Teelöffel | Salt |
| 4 mittel | Red bell peppers; roasted, peeled, seeded, and chopped |
| 2 mittel | Tomatoes; peeled and seeded, minced |
| 2 Esslöffel | lime juice fresh |
| | Cayenne pepper optional |
| 1 Teelöffel | Minced canned chipotle chiles in adobo; optional |
| | Tortilla strips; see recipe, or commercially prepared tortilla chips |
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Place the stock ingredients in a large saucepan and bring to a boil. Partially cover, lower heat to simmer, and cook for about 30 minutes. Keep it covered, so too much liquid doesn't evaporate.
Heat the oil, and add the onion, chiles, garlic, salt, and saute until the vegetables are very tender.
Puree the roasted bell peppers and the tomatoes in a blender or food processor with 2 cups of the stock. Puree until smooth, then add this to the onion mixture. Strain in the rest of the stock, pressing every last bit of the liquid from the cooked vegetables.
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