Corn and Salsa Tortilla Soup

I don't have a clue what week we're on in the challenge, but I did have a successful meal this past week! Hooray!

I made Rachael Ray's Corn and Salsa Tortilla Soup but veered quite a ways off the recipe path and made a dish that we all loved! Yes, all of us- even that picky 3 year old I feed!
Corn and Salsa Tortilla Soup

adapted from Rachael Ray

1 poblano chile
6 corn tortillas, halved then cut crosswise into 1/2-inch-thick strips
3 tablespoons vegetable oil
1 teaspoon ground cumin
Salt
1 box frozen corn kernels (10 ounces)
1 red onion, chopped
3 cloves garlic, chopped
Pepper
One container chicken broth (32 ounces)
One can fire-roasted diced or crushed tomatoes (14.5 ounces)
One can black beans, drained and rinsed
Leftover roasted chicken breasts, meat sliced or shredded
1 lime, halved
1/4 cup sour cream


Pre-heat the broiler. Broil the poblano until blackened, 10 minutes. Transfer to a bowl, cover and let cool. Peel, seed and chop the poblano.
Pre-heat the oven to 400°F. On a baking sheet, toss the tortilla strips with 1 tablespoon oil and the cumin. Bake until golden, about 10 minutes; season with salt. (This took quite a bit longer for me, to get them really crispy and not just chewy.)
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 the onion is softened, about 5 minutes. Stir in the broth, tomatoes and poblano. Add black beans and leftover chicken, heat through. Top soup with a squeeze of lime, a dollop of sour cream, and the tortilla strips.


So, the soup is done at this point. I looked at it, saw all the huge chunks of tomato, pepper, corn and beans, and knew that N wouldn't eat it. So I decided to blend a batch in my blender. It looked disgusting but tasted fantastic, so I buzzed the rest of the soup as well. He ate 2 bowls!