Mexican Lime Soup - Forks Over Knives

Ingredients

• 1 large onion, chopped
• 8 ounces mushrooms, quartered
• 2 bay leaves
• 2 cloves garlic, chopped or pressed
• 3 poblano peppers, toasted, seeded, skinned, and cut into strips
• 2 to 3 (32-ounce) cartons low-sodium vegetable stock
• 2 ears of corn, husks removed and cut into 2-inch rounds
• 4 medium cooked red potatoes, cut into 1-inch cubes
• 1 bunch cilantro, rinsed and chopped
• Juice of 3 limes
• Zest of 1 lime
• 4 tomatoes, chopped
• 2 avocados, peeled and sliced
• Corn tortillas strips