Roast the corn over an open flame until golden brown, about 8 mins. Set the corn aside to cool, once cooled, cut the kernals from the cob and set aside until ready to use. Use the same technique with the Poblano peppers and one of the Jalepeno peppers, being sure to char the skin. Once peppers are charred, place in a sealed plastic bag and alow to steam. After 5 mins, remove peppers from the bag and peel off the charred skin. Discard the seeds and stems, and set the peppers aside.
In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Season the chicken with cumin, salt and coriander. Add the seasoned chicken and cook until brown. Add the onions, garlic and chopped Jalepeno pepper, stirring, for 5 mins. Dice the roasted peppers and add. Add the corn and reserve some for garnish. Add the optional tomato paste and cook for 1 min. Add the chicken stock and bring to a boil then reduce to a simmer. Add crushed tortilla chips and simmer for 20 minutes. Add the cilantro and lime juice, stir to combine, and remove from heat. Cover to keep warm. Ladle the soup into 4 or 6 bowls and garnish
Serving
Suggestions
Garnish each serving with diced avocado and sour cream.
Originally Submitted
10/24/2008
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