Ingredients Jump to Instructions ↓

  1. 2 Fresh corn - husks removed

  2. 4 Garlic cloves - (to 5) - peeled (large)

  3. 1 Onion - (abt 2 oz) - peeled, trimmed, (small) And quartered

  4. 1 Jalapeño pepper - trimmed, seeded (small)

  5. 2 tablespoons 30ml Corn oil

  6. 2 Corn tortillas - cut 1" squares

  7. 2 Ripe tomatoes - (1 lb) - peeled, seeded, (large) And coarsely chopped

  8. 2 tablespoons 30ml Tomato paste

  9. 2 teaspoons 10ml Ground cumin

  10. 2 Homemade Chicken Stock - (see recipe)

  11. 2 Corn tortillas

  12. 1 Ripe avocado

  13. 1 Chicken breast - cooked, boned, (large) And skinned

  14. 1/2 cup 73g / 2.6oz Grated Cheddar cheese

  15. 1/4 cup 4g / 0.1oz Chopped fresh cilantro leaves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Using a large knife, carefully scrape the kernels off the corn cobs and set aside, reserving the cobs. Using a food processor fitted with the steel blade, coarsely chop the garlic, onion, jalapeño pepper, and the corn kernels. Reserve. Make the soup: In a large stockpot, heat the oil. Add the squares of tortillas and cook over low heat until they are slightly crisp. Stir in the chopped vegetables and simmer just until the vegetables are coated with the oil. Do not brown. Add the tomatoes, the tomato paste, and 2 teaspoons of the cumin and continue to simmer for about 10 minutes to maximize the flavor. Slowly pour in the stock, add the corn cobs, and cook over low heat until the soup is reduced by one third. Discard the corn cobs and puree the soup in batches, in a blender or food processor until smooth. At this point, the soup can be passed through a fine strainer if desired. Return to a clean pot and season with salt and pepper. Prepare the garnish: Preheat the oven or toaster oven to 350 degrees. Cut the tortillas into thin strips and arrange on a small baking tray. Bake until the strips are crisp, 10 to 15 minutes. Peel and dice the avocado. Cut the chicken into thin strips. To serve, add the chicken and avocado to the soup and reheat over low heat. Ladle the soup into 6 to 8 warm soup bowls and garnish with the baked tortilla strips, Cheddar cheese, and chopped cilantro. Serve immediately. This recipe yields 6 to 8 servings.


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