Ingredients:
1 tablespoon vegetable oil
1 large onions, chopped
8 garlic cloves, chopped
1 tablespoon paprika
1 teaspoon cumin
2 red chilies, seeds removed, chopped
fresh ground pepper
2 ears corn, roasted, kernels removed, cobs and kernels reserved
1 whole chickens
2 corn tortillas, toasted, torn into 1 inch pieces
4 large ripe tomatoes, chopped
4 (14 1/2 ounce) cans chicken broth
2 limes, juice of
2 tablespoons chopped cilantro
1 teaspoon salt
diced avocados (optional)
diced tomatoes (optional)
diced onions (optional)
fried corn tortilla strips (optional)
grated cheddar cheese (optional)
Directions:
Heat oil in a large pot over medium-high heat; add onion and cook until translucent, about 3 minutes.
Add garlic; cook 1 minute, add paprika, cumin, chilies and pepper, cook, stirring, 5 minutes.
Add corn cobs, chicken, tortilla pieces, tomatoes and broth; heat to boil, lower heat and simmer 1 hour.
Remove the chicken to a platter; cool briefly.
Pull the meat from the bones; discard bones and skin, reserve meat.
Strain the soup into a large bowl; pour back into the pot and add lime juice, cilantro and salt.
Portion chicken meat and corn kernels into serving bowls; ladle soup over.
Add optional garnishes at the table.
*roastears of corn in a 400F oven, turning often until they start to brown, about 10 minutes.
*toasttortillas in a dry skillet over medium heat until starting to brown, about 30 seconds on each side.
Servings: 8
Time preparation: 25 min.
Time total: 100 min.