Late Summer Corn Tortilla Soup. {Video!}

howsweeteats.com

2 tablespoons olive oil

1 sweet onion, diced

2 poblano peppers, seeded and diced

4 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon smoked paprika

½ teaspoon salt

½ teaspoon pepper

6 cups low-sodium chicken stock

4 (4-inch) corn tortillas, cut into pieces

⅓ cup fresh cilantro, plus extra for topping

1 pound shredded pork shoulder or chicken breast

3 ears fresh corn, kernels cut from the cob

tortilla chips for serving

sliced radish for serving

sliced avocado for serving

Directions at howsweeteats.com

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