Corn & Jalapeno Tortilla Soup
|Vegetable cooking spray||1 Tablespoon|
|Skinned chicken breast halves||18 Ounce (Three Six Ounce Pieces)|
|Corn stock/Three 14 1/2-ounce cans vegetable broth||5 Cup (80 tbs)|
|Chopped fresh cilantro||1⁄4 Cup (4 tbs)|
|Cumin seeds||2 Teaspoon|
|Coriander seeds||2 Teaspoon|
|Jalapeno pepper||1 , halved and seeded|
|Unpeeled onion||1 Small, sliced|
|Olive oil||1 Tablespoon|
|Grilled corn kernels||1 1⁄2 Cup (24 tbs)|
|Diced red onion||1 1⁄2 Cup (24 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Diced tomato||4 Cup (64 tbs)|
|Seeded minced jalapeno pepper||1 Tablespoon|
|Ground cumin||1⁄4 Teaspoon|
|Corn tortillas||4 , cut into (3 x 1/4-inch) strips (6 Inch Pieces)|
|Peeled sliced avocado||1 1⁄2 Cup (24 tbs)|
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
Place chicken on rack; grill, covered, about 45 minutes or until chicken is done, turning frequently.
Let cool slightly.
Remove chicken from bones, reserving bones.
Cut chicken into bite-size pieces; set aside.
Combine chicken bones, Corn Stock, and next 5 ingredients in a large Dutch oven.
Bring to a boil; reduce heat, and simmer, uncovered, 1 hour.
Remove from heat.
Strain mixture through a sieve into a large bowl; discard solids.
Set stock aside.
Heat olive oil in pan over medium-high heat until hot.
Add Grilled Corn Kernels, red onion, 1/4 cup cilantro, and garlic; saute 3 minutes.
Add chicken, stock, tomato, and next 5 ingredients.
Cook until thoroughly heated.
Ladle soup into individual bowls, and top with avocado.