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Christian Vegetarian Association Presents:
Take Heart!
Mexican-Lime Soup

1 large onion, chopped
8 ounces mushrooms, quartered
2 bay leaves
2 cloves garlic, chopped or pressed
3 poblano chili peppers, toasted, seeded, and skinned (see Cooking Tips), and cut into strips
2 to 3 32 ounce cartons 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
- Sauté onion, mushrooms, and bay leaves on medium heat with a little water or low sodium vegetable broth in a large soup pot for 5 minutes, until onions brown.
- Add garlic, chilies, and 1 cup of stock. Stir intermittently for 5 minutes, until peppers begin to soften.
- Add remaining stock, corn, and potatoes. Cover and cook on medium heat for 10 minutes, until potatoes are tender.
- Remove from heat and let sit covered for 5 minutes.
Instructions for serving:
- Stir cilantro, lime juice, and zest into soup immediately before serving.
- Place a handful each of tomatoes, avocados, and healthy chips into large soup bowls.
- Pour hot soup directly over vegetables and corn tortillas strips and serve. 

Your question and comments are welcome

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