It’s been a soup-kinda week. This soup sounded good, but it sounded kind of spicy to me, so I left out the poblano chiles. I used frozen corn, and instead of vegetable broth, I used a vegetarian “chicken” broth (since in the magazine, it says this is a great vegetarian version of chicken tortilla soup). The verdict? This was pretty good! Especially if you got a spoonful of the roasted corn, a tortilla strip, and some avocado! Yum! Oh, and about the tortillas…it calls for 6 corn tortillas, halved then cut into strips. I looked for corn tortillas at the store (figured they would be by the flour tortillas), but could not find them. So what did I do? I bought taco shells! I followed the recipe using taco shells, and I think it tasted fine!