Mexican Lime Soup

-1 large onion, chopped

-8 ounces mushrooms, quartered (not a mushroom fan so i usually leave this out)

-2 bay leaves

-2-3 cloves garlic, chopped

-3 poblano chili peppers, toasted, seeded, skinned and cut into strips

-2-3 32 ounce cartons veggie stock depending on desired amount

-1/2 bag frozen corn (I usually just eye this depending on how much corn you like)

-4 medium red potatoes, cut into 1 inch cubes

-1 bunch cilantro, chopped

-3-4 limes (use 3 from 64 ounces and 4 for 96)

-4 tomatoes chopped

-2 avocados, sliced

-corn chips

Start out by sauteing the onion, mushrooms and bay leaves on medium heat in a large, spayed or nonstick soup pot for about 5 minutes or until the onion browns. Add the garlic, chilies and 1 cup of stock. Stir intermittently for 5 minutes, or until the peppers begin to soften. Add the remaining stock, corn, and potatoes. Cover and cook on medium heat for 10-15 minutes, until the potatoes are tender. Remove from heat and let sit covered for 5 minutes. 

Stir the cilantro, zest of 1 lime, and the juice of 3 limes into the soup immediately before serving. Place a handful each of tomatoes, avocados, and healthy chips into large soup bowls. Pour the hot soup directly over the veggies and chips and serve. 

You can also had jalapenos to this recipe if you would like to give it more of a kick. just grill, deseed, skin and add at the same time as the poblano chilies. Another option is to add Sriracha or cheyenne pepper to finished soup.