Tortilla Soup with Fire-Roasted Corn and Chipotle Crema

Ingredients

1 ear corn shucked

1 poblano pepper or 1 pasilla or green bell pepper and 1 jal

2 tablespoons olive oil

1 pound boneless skinless chicken breasts trimmed and cut into 1/2-inch cubes

1 1/2 teaspoons ground cumin

1 1/2 teaspoons salt

1/2 teaspoon ground coriander

1 cup chopped onions

2 teaspoons chopped garlic

1 tablespoon tomato paste

6 cups chicken stock

1/4 cup chopped fresh cilantro leaves

2 teaspoons fresh lime juice

2 cups vegetable oil for frying

6 stale corn tortillas cut into 1/4-inch-thick strips

1 teaspoon Essence recipe follows

1 avocado, peeled seeded and chopped, for garnish

Chipotle Crema accompaniment, recipe follows

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

1/2 cup sour cream

1 teaspoon chopped chipotle peppers in adobo sauce

1/8 teaspoon salt

Directions

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