| | Corn-Cilantro Stock |
| 3 1/2 | c | Frozen corn or 3 ears of fresh corn; cobs and all |
| 16 | | Scallions; cut in 1" lengths |
| 2 | | Handfuls fresh cilantro |
| 6 | c | Water |
| 1 | ts | Salt |
| | Rest of the Soup |
| 2 | ts | Olive oil or other sauteing liquid |
| 1 | md | Onion; minced, about 1 1/2 cups |
| 1 | md | Poblano peppers; seeded and minced |
| 1 | md | Anaheim chili pepper; seeded and minced |
| 1 1/2 | tb | Minced garlic |
| 1 | ts | Salt; or to taste |
| 4 | md | Red bell peppers; roasted, peeled, seeded, and chopped |
| 2 | md | Tomatoes; peeled and seeded, minced |
| 2 | tb | Fresh lime juice |
| | Cayenne pepper; to taste; optional |
| 1 | ts | Minced canned chipotle chiles in adobo; optional |
| | Tortilla strips; see recipe, or commercially prepared tortilla chips |
