Tortilla Soup

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Wolfgang Puck


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2 ears of fresh corn, husks removed

4 large garlic cloves, peeled

1 small onion (about 2 ounces), peeled, trimmed, and quartered

1 small jalape´┐Żo pepper, trimmed and seeded

2 tablespoons corn oil

2 corn tortillas, cut into 1-inch squares

2 large ripe tomatoes (1 pound), peeled, seeded, and coarsely chopped

2 tablespoons tomato paste

2 teaspoons ground cumin

2 quarts chicken stock, heated

Kosher salt and feshly ground black pepper

corn tortillas

1 ripe avocado

1 large chicken breast, cooked, boned, and skinned

1/2 grated Cheddar cheese

1/4 chopped fresh cilantro leaves

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