Adapted by LKD from recipe by Wolfgang Puck: http://www.foodnetwork.com/recipes/tortilla-soup-recipe-1954388.
Ingredients
- 2 cups frozen corn kernels
- 5 or 6 large garlic cloves, peeled
- 1 medium onion, peeled, trimmed, and quartered
- 1 jalapeno pepper, trimmed and seeded (or other hot pepper)
- 2 tablespoons olive oil
- 2 corn tortillas, cut into 1-inch squares (can use El Milagro tortilla chips)
- 2 large ripe tomatoes (1 pound), peeled, seeded, and coarsely chopped
- 2 tablespoons tomato paste
- 2 to 3 teaspoons ground cumin
- 3 quarts chicken stock (homemade Chicken Feet Stock is best)
- Kosher salt and freshly ground black pepper
- 1 pound cooked, shredded chicken thighs
Garnish:
- 2 corn tortillas (or tortilla chips)
- 1 ripe avocado
- 1/2 cup grated Cheddar
- 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, 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 and cook over low heat until the soup is reduced by one third.
Puree the soup, in batches, in a blender or food processor until smooth. Return to the pot, add cooked chicken, 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. (Skip this step if using tortilla chips.) Peel and dice the avocado.
Serve garnished with avocado, baked tortilla strips, Cheddar cheese, and chopped cilantro.