Tortilla Soup Recipe | Food Network

Ingredients

• 2 ears fresh corn, husks removed
• 4 or 5 large garlic cloves, peeled
• 1 small onion (about 3 ounces), peeled, trimmed and quartered
• 1 small jalapeno pepper, trimmed and seeded
• 2 tablespoons corn oil
• 1 large boneless skinless chicken breast
• 2 corn tortillas, cut into 1-inch squares
• 1 pasilla chile pepper, soaked in water
• 2 large ripe tomatoes (1 pound), peeled, seeded, and coarsely chopped
• 2 tablespoons tomato paste
• 2 to 3 teaspoons ground cumin
• 2 quarts chicken stock
• Kosher salt and freshly ground black pepper
• 2 corn tortillas, cut into strips and baked to crispness
• 1 ripe avocado, diced
• 1/2 cup grated Cheddar
• 1/4 cup chopped fresh cilantro leaves