Wolfgang Puck’s Tortilla Soup by franciepad

[BakerAunt]

Wolfgang Puck's Tortilla Soup
Submitted by franciepad on May 04, 2005 at 12:21 pm

Servings: 6
Yield: 3 Quarts

Notes: I used frozen corn kernels and a 28 ounce can of Fire Roasted Whole Tomatoes. I pureed the soup with the immersion blender and did not strain. I like the texture. I also grilled 2 boneless chicken breasts and cut them into strips. Great flavor!!!!

2 ears fresh corn, husks removed (or 2 cups frozen corn kernels)
1 each jalapeno, small to medium
2 Tablespoons corn oil
2 each corn tortilla, cut into 1" squares
2 each tomatoes, large (or 28 oz. can chopped tomatoes drained)
2 Tablespoons tomato paste
1 Tablespoon ground cumin
2 quarts chicken stock
Salt and pepper, to taste

GARNISH
2 corn tortillas
1 each avocado, ripe
1 each chicken breast, cooked, boned and skinned
1/2 cup grated cheddar cheese
1/4 cup cilantro, fresh, chopped

1. Carefully scrape the kernels off the corncobs and set aside, reserving the cobs.

2. Using a food processor, or a large knife, coarsely chop the garlic, onion, jalapeno pepper and corn kernels. Reserve.

3. In a large soup pot, heat oil. Add the squares of tortillas and cook over low heat until they are slightly crisp. Stir in the chopped vegetables and simmer until they're coated with the oil. Do not brown.

4. Add the tomatoes, tomato paste, and 2 teaspoons of cumin and continue to simmer for about 10 minutes to maximize the flavor. Slowly pour in the stock, add the corncobs and cook over low heat until the soup is reduced by 1/3.

5. Discard the corn cobs and puree the soup, in batches, in a blender, or with an immersion blender, 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, pepper and additional cumin to taste.

6. Prepare the garnish: Preheat the oven or toaster oven to 350 degrees. Cut the tortillas into thin strips and arrange on a baking tray. Bake until strips are crisp, 10 to 15 minutes. Peel and dice the avocado, cut the chicken into thin strips.

7. 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.

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