Roasted Corn and Green Chile Soup
Simmering ears of corn in broth enhances the soup’s sweet flavor. (When using frozen corn, skip this step.) To add more “heat,” double the number of green chilies.
- 1 fresh Anaheim chile pepper
- 4 ears fresh corn, husked, or 2 cups frozen kernels
- 3 cups low-sodium vegetable broth
- 4 oz. firm tofu, drained and cut into 1⁄4-inch cubes
- ¼ cup chopped cilantro
- 2 limes, cut into wedges (optional)