Adapted from a recipe by Wolfgang Puck
Ingredients
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
1 28oz. can crushed tomatoes
2 to 3 teaspoons ground cumin
2 quarts chicken stock
1 lb. boneless, skinless chicken breasts, whole
Kosher salt and freshly ground black pepper
Garnish
2 corn tortillas
1 ripe avocado
1/4 cup chopped fresh cilantro leaves
Directions
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 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 and 2 teaspoons of the cumin and continue to simmer for about 10 minutes to maximize the flavor. Slowly pour in the stock, and bring to boil. Add chicken breasts and lower heat to simmer. Cook until chicken is just done, about 15-20 minutes depending on size and thickness. Remove chicken and cool. When cool enough to handle, shred the chicken with your fingers into whatever size pieces you want. Meanwhile, cook the soup about 30 minutes. Season with salt, pepper, and additional cumin to taste.
Prepare the garnish: Preheat the oven to 350 degrees F. Cut the tortillas into thin strips and arrange on a small baking tray; spray with non-stick cooking spray. Bake until the strips are crisp, 10 to 15 minutes. Peel and dice the avocado.
To serve, add the 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 and chopped cilantro.