Tortilla Soup

May 5, 2006 — -- Looking for a good way to celebrate Cinco de Mayo? Try Wolfgang Puck's delicious recipe below.

(Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000)

Yield: Makes 3 quarts

Ingredients

2 ears of fresh corn, husks removed
4 or 5 large garlic cloves, peeled
1 small onion (about 3 ounces), peeled, trimmed and quartered
1 small jalapeño pepper, trimmed and seeded
2 tablespoons corn oil
2 corn tortillas, cut into 1-inch squares
2 large ripe tomatoes (1 pound), peeled, seeded and coarsely chopped
2 tablespoons tomato paste
2 to 3 teaspoons ground cumin
2 quarts chicken stock
Kosher salt and freshly ground black pepper

Garnish:
2 corn tortillas
1 ripe avocado
1 large chicken breast, cooked, boned, and skinned
½ cup grated Cheddar cheese
¼ cup chopped fresh cilantro leaves

Directions