This started as a Wolfgang Puck recipe (renowned Mexican chef!). I've made it probably 100 times and the variations I've adopted as my own. The "creamy" moniker is mine, though the recipe has no dairy in it. It can be modified as spicy or not depending on the number of jalapenos used. Enjoy.
- (1) tbl. canola oil
- (2) tortillias, 8"
- (1) medium to large white or yellow onion, diced
- (1.5 - 2) cobs yellow corn
- (1) Jalapeno pepper
- (7) cloves garlic
- (2) ripe tomatos
- (1) tbl. tomato paste
- (2) quarts low salt, low fat chicken stock
- (2) tbsp. ground cumin
- (1) medium - large chicken brest cut 1 in. squares
- (1) avocado
- (1) fist full celantro
- Cut tortillias into 1 inch squares. Add oil to soup pot and heat med. high. Add 1/2 tsp. sea salt (or any kind) to oil. Toss in a tortillia square to test for heat. When it starts to fry throw in the rest. Brown tortillia squares careful not to burn. Reduce heat. Add onion and sweat it for 10 min. Remove Kernals from corn cobs and set aside cobs. Chop corn kernals, jalapeno, and garlic (or use a food processor). Add this mixture to tortillias/onion. Stir well. Add cumin. Blanch tomatos and remove skin. Chop tomatos and stir in. Stir in tomato paste.
- At this point the pot should contain a hot, gooey, red mess of potent soup base. Add chicken stock and reserved corn cobs. Stir. Heat to a boil. Reduce by 1/3 uncovered (about 45 min). Remove cobs and blend to a smooth consistancy in batches. Note: careful when blending hot liquid. It expands in the blender, will push the lid off and fly all over you. This hurts at best. Always start blender on the lowest setting to avoid this problem. Add chicken squares and simmer soup until chicken is done. Salt & pepper to taste. Serve with avocado slices and chedder cheese if desired. Garnish w/ celantro.