Tortilla Soup

Yield: 3 quarts
Prep Time: 30 minutes
Cook Time: 35 minutes
Ease of preparation: intermediate

2 ears fresh corn, husks removed
4 or 5 large garlic cloves, peeled
1 small onion (about 3 ounces), peeled, trimmed and quartered
1 small jalapeno pepper, trimmed and seeded
2 tablespoons corn oil
2 corn tortillas, cut into 1-inch squares
2 large ripe tomatoes (1 pound), peeled, seeded and coarsely chopped
2 tablespoons tomato paste
2 to 3 teaspoons ground cumin
2 quarts chicken stock
Kosher salt and freshly ground black pepper

Garnish

2 corn tortillas
1 ripe avocado
1 large chicken breast, cooked, boned and skinned
1/2 cup grated Cheddar
1/4 cup 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, or a large knife, coarsely chop the garlic, onion, jalapeno pepper and corn kernels. Reserve.

In a large soup pot, heat the oil. Add the tortilla squares 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 the fine strainer, if desired. Return to a clean pot and season with salt, pepper and additional cumin to taste.

Prepare the garnish: Preheat the oven or toaster oven to 350 degrees 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.

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.

*When blending hot liquids remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.