Ingredients
2 tb. olive oil
1 yellow onion
2/3 cup fresh cilantro
3 corn cobs
3 cloves of garlic
8 tomatoes
5 cups chicken broth
1 tb. cumin
½ tb. chili powder
2 bay leaves
1 red chily
3 skinless chicken breasts, halved and thinly sliced
salt and pepper
1 ½ cups shredded Mexican fresh cheese
1-2 avocados, diced
corn tortilla chips
sliced avocados
Mexican sour cream
wedges of fresh lime
Preparation
Prepare chicken stock by cooking the chicken breasts for 30 minutes in water with garlic-salt, onions and the vegetables of your choice. In a separate pot, cook the tomatoes in water for 15 minutes or until the skin starts falling apart. Remove the skins and place the tomatoes in the blender with garlic cloves, onion, chilly and fresh cilantro. Add 2 cups of chicken stock and mix at high speed until everything is finely pureed.
Cook the corn cobs under direct fire on the stove or using a grill until golden brown. Then separate the kernels with a knife.
In a large pot, heat a small amount of olive oil and add the mix from the blender. Add 3 cups of chicken stock, the corn kernels, bay leaves, chilly powder, cumin, salt and cook for 10-15 minutes.
To serve place a small amount of shredded chicken, tortilla chips and add 2 cups of soup. Finish with diced avocado, fresh cheese, Mexican sour cream, cilantro and a lime wedge.
Bon Appetit!
