Corn & Jalapeno Tortilla Soup Recipe
Ingredients
| Vegetable cooking spray | ||
| Chicken breast halves | 3 , skinned | |
| Stock | 5 Cup (16 tbs) | |
| Cilantro | 1/4 Cup (16 tbs), chopped | |
| Cumin seeds | 2 Teaspoon | |
| Coriander seeds | 2 Teaspoon | |
| 1 jalapeno pepper, halved and seeded | ||
| Onion | 1 Small, unpeeled | |
| Olive oil | 1 Tablespoon | |
| Corn kernels | 1 1/2 Cup (16 tbs), grilled | |
| Red onion | 1 1/2 Cup (16 tbs), diced | |
| Garlic | 2 Clove (5gm), minced | |
| Tomato | 4 Cup (16 tbs), diced | |
| 1 tablespoon seeded, minced jalapeno pepper | ||
| Salt | 1/4 Teaspoon | |
| Ground cumin | 1/4 Teaspoon | |
| 4 (6-inch) corn tortillas, cut into (3 x 1/4-inch) strips | ||
| Pepper | 1/8 Teaspoon | |
| Avocado | 1 1/2 Cup (16 tbs), sliced | |
Directions
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
Place chicken on rack; grill, covered, about 45 minutes or until chicken is done, turning frequently.
Let cool slightly.
Remove chicken from bones, reserving bones.
Cut chicken into bite-size pieces; set aside.
Combine chicken bones, Corn Stock, and next 5 ingredients in a large Dutch oven.
Bring to a boil; reduce heat, and simmer, uncovered, 1 hour.
Remove from heat.
Strain mixture through a sieve into a large bowl; discard solids.
Set stock aside.
Heat olive oil in pan over medium-high heat until hot.
Add Grilled Corn Kernels, red onion, 1/4 cup cilantro, and garlic; saute 3 minutes.
Add chicken, stock, tomato, and next 5 ingredients.
Cook until thoroughly heated.
Ladle soup into individual bowls, and top with avocado.
Place chicken on rack; grill, covered, about 45 minutes or until chicken is done, turning frequently.
Let cool slightly.
Remove chicken from bones, reserving bones.
Cut chicken into bite-size pieces; set aside.
Combine chicken bones, Corn Stock, and next 5 ingredients in a large Dutch oven.
Bring to a boil; reduce heat, and simmer, uncovered, 1 hour.
Remove from heat.
Strain mixture through a sieve into a large bowl; discard solids.
Set stock aside.
Heat olive oil in pan over medium-high heat until hot.
Add Grilled Corn Kernels, red onion, 1/4 cup cilantro, and garlic; saute 3 minutes.
Add chicken, stock, tomato, and next 5 ingredients.
Cook until thoroughly heated.
Ladle soup into individual bowls, and top with avocado.
Chef
