Tortilla Chicken Soup

This recipe for “Wolfgang Puck’s Corn Tortilla Soup” is a delightful and flavorful soup adapted from the renowned chef Wolfgang Puck. With the combination of fresh corn, aromatic vegetables, and spices, this soup offers a burst of comforting flavors. The addition of chicken and garnishes like tortilla chips, avocado, cheddar cheese, and cilantro adds a perfect balance to the dish. This recipe serves 4 to 6 people, making it ideal for a cozy family dinner or for entertaining guests.

Serves 4 to 6

INGREDIENTS:

• 2 ears fresh corn, husks removed (frozen will also work)
• 4 or 5 large garlic cloves, peeled
• 1 small onion, peeled, trimmed, and quartered
• 1 jalapeno pepper, trimmed and seeded
• 2 tablespoons corn oil
• 2 6-inch corn tortillas, cut into 1-inch squares
• 2 large ripe tomatoes (1 pound), peeled, seeded, and coarsely chopped or use canned whole peeled tomatoes
• 2 tablespoons tomato paste
• 2–3 teaspoons ground cumin
• 2 quarts chicken stock
• 1–2 cooked chicken breasts, skin and bones removed, chopped into bite-sized pieces
• Salt and freshly ground black pepper

Garnish:

• 2 corn tortillas (or more!)
• 1 ripe avocado
• ½ cup grated Cheddar cheese
• ¼ cup chopped fresh cilantro leaves
• Chopped red onion

INSTRUCTIONS:

1. Using a large knife, carefully cut the kernels off the corncobs and set them aside, reserving the cobs. It’s easiest to stand the corn on end and slice down toward the cutting board. You may want to cut the end of the cob so it will stand easily without slipping.
2. Using a food processor fitted with the steel blade or a large knife, coarsely chop the garlic, onion, jalapeno pepper, and corn kernels. Set the vegetables aside, being careful not to over-process them as you’ll want some texture.
3. In a stockpot, heat the corn oil. Add the squares of tortillas and cook over low heat until they are slightly crisp (Don’t remove from the pot).
4. Stir in the chopped vegetables and cook just until they are coated with the oil and slightly limp, and the onions are translucent. Do not brown the vegetables.
5. Add the tomatoes, tomato paste, and 2 teaspoons of ground cumin, and continue to simmer for about 10 minutes.
6. Slowly pour in the chicken stock, add the corncobs, and cook uncovered at a low boil/simmer until the soup is reduced by one third.
7. Carefully remove and discard the corncobs, and puree about one third of the soup, in batches, in a blender or food processor until smooth. Return the pureed soup to a clean pot and season with salt, pepper, and additional cumin to taste. Add the chopped, cooked chicken and simmer the soup until the chicken is heated through.

For the Tortilla Chips:

1. Preheat the oven or toaster oven to 350°F. Cut the tortillas into thin (¼–½ inch) strips and arrange them on a small baking tray.
2. Bake until the strips are crisp, typically taking 10 to 15 minutes. Peel and dice the avocado. Grate cheddar cheese.
3. To serve, ladle the soup into six to eight warm soup bowls and garnish with the baked tortilla strips, diced avocado, grated Cheddar cheese, chopped cilantro, and chopped red onion. Serve immediately.

TIPS:

• For a vegetarian version, you can omit the chicken and use vegetable stock instead of chicken stock.
• Adjust the spiciness by increasing or decreasing the amount of jalapeno pepper used.
• Experiment with different garnishes like a dollop of sour cream, a squeeze of lime, or some crushed tortilla chips for added texture.
• If you want a creamier soup, add a splash of heavy cream or coconut milk while simmering the soup.
• This soup tastes even better the next day, as the flavors have time to meld together. So, it’s a great make-ahead dish for gatherings or meal prep.

Enjoy this hearty and flavorful Corn Tortilla Soup, perfect for any time of the year!