- 2 ears of fresh corn, husks removed
- 4 large garlic cloves, peeled
- 1 small onion (about 2 ounces), peeled, trimmed, and quartered
- 1 small jalapeño pepper, trimmed and seeded
- 2 tablespoon s corn oil
- 2 corn tortillas, cut into 1-inch squares
- 2 large ripe tomatoes (1 pound), peeled, seeded, and coarsely chopped
- 2 tablespoon s tomato paste
- 2 teaspoon s ground cumin
- 2 us liquid quart s chicken stock, heated
- Kosher salt and feshly ground black pepper
- corn tortillas
- 1 ripe avocado
- 1 large chicken breast, cooked, boned, and skinned
- 1/2 grated Cheddar cheese
- 1/4 chopped fresh cilantro leaves
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 purée the soup in batches, in a blender or food processor until smooth. At this point, the soup can be passed through aock, fine strainer if desired. Return to a clean pot and season with saltock, and pepper.
Prepare the garnish:
Preheat tthe oven or toaster oven to 350°F. 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.Wolfgang Puck Tortilla Soup