Corn & Roasted Pepper Soup
(Serves 8)

Ingredients
2 medium onions, chopped
4-6 cloves garlic, chopped
1/2 stick butter
1 large red bell pepper, chopped, roasted
2 jalapenos, seeded and chopped, roasted
2 large tomatoes, chopped and preferably roasted
4-1/2 cups corn (fresh or frozen)
5-6 cups rich chicken broth
1/2 teaspoon dried oregano
1/2 teaspoon sweet paprika
salt to taste
1/2 teaspoon fresh ground pepper
3 sprigs Epazote

Directions
Saute onions and garlic in butter. When slightly translucent, add jalapeno and saute briefly. Add the bell pepper and saute for a few minutes. Add the tomatoes and corn and about 3 cups chicken broth; bring to a boil, then lower heat and simmer 15 minutes. Puree in a blender in batches until velvety. Return to pot with additional 2-3 cups broth, oregano, paprika, salt, and pepper. Simmer 15 minutes; add the Epazote during the last 5 minutes. In each warmed bowl, place a handful of fried tortilla chips, about 4 strips of chile, and grated cheese, then ladle the piping hot soup over them. Garnish with additional strips of chiles and fresh Epazote sprigs.