Wolfgang Pucks Chicken Tortilla Soup Food

WOLFGANG PUCK'S CHICKEN TORTILLA SOUP

Steps:

• Using a large, sharp knife, and holding an ear of corn at an angle with one end resting securely on a cutting board, carefully cut down along the cob to remove the kernels. Repeat with the other ear of corn. Set the kernels in the bowl of a food processor fitted with the stainless-steel blade; reserve the cobs.
• Add the garlic cloves, onion, and jalapeno to the processor. Pulse the machine on and off until the mixture is coarsely chopped, stopping once or twice to scrape down the side of the bowl with a rubber spatula. Set the mixture aside.
• In a large stockpot, heat the oil over medium heat. Add the corn tortilla squares, reduce the heat slightly, and cook, stirring occasionally, until they are slightly crisp and beginning to turn golden, 3 to 5 minutes. Stir in the corn mixture and sauté, stirring, just until it's thoroughly coated with the oil but not yet browned.
• Add the tomatoes, tomato paste, and cumin and continue to sauté for about 10 minutes. Stir in the chicken broth and add the corn cobs; raise the heat to high, bring the liquid to a boil, and then reduce the heat and simmer briskly until the liquid has reduced by about a third, about 30 minutes.
• While the soup is simmering, prepare the garnishes: Preheat the oven or toaster oven to 350 degrees. Cut the tortillas into thin strips and arrange on a small baking tray. Bake until the strips are crisp, 10 to 15 minutes. Peel and dice the avocado. Cut the chicken into thin strips.
• With a slotted spoon, remove the corn cobs from the pot and discard them. Working in batches to avoid overfilling and splattering, puree the soup in a blender or food processor. Return the puree to a clean pot. Season to taste with salt and pepper.
• To serve, add the chicken and avocado to the soup and reheat over low heat. Ladle the soup into 6 to 8 heated soup bowls and garnish with the baked tortilla strips, cheese, sour cream, and chopped cilantro. Serve immediately. Alternately, you can serve the garnishes in bowls at the table allowing everyone to serve themselves.

TORTILLA SOUP

Steps:

• Using a large knife, carefully scrape the kernels off the corn cobs and set aside, reserving the cobs.
• Using a food processor fitted with the steel blade, or a large knife, coarsely chop the garlic, onion, jalapeno pepper and corn kernels. Reserve.
• In a large soup pot, heat the oil over medium-high heat and sear the chicken until just browned on both sides. Add the tortilla squares, and cook over low heat until they are slightly crisp. Stir in the chopped vegetable mixture and pasilla pepper and simmer just until the vegetables are coated with the oil. Do not brown.
• Add the tomatoes, tomato paste and 2 teaspoons of the cumin and continue to simmer for about 10 minutes to maximize the flavor. Slowly pour in the stock and cook over low heat until the soup is reduced by 1/3 and the chicken breast is cooked through.
• Remove the chicken breast and set aside. When cool enough to handle, slice chicken into very thin strips. Meanwhile, puree the soup, in batches, in a blender* or food processor until smooth. At this point, the soup can be passed through the fine strainer if desired.
• Ladle the soup into soup bowls and garnish with tortillas, avocados, chicken, cheese, and cilantro.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

TORTILLA SOUP

Steps:

• Using a large knife, carefully scrape the kernels off the corncobs and set aside, reserving the cobs.
• Using a food processor fitted with the steel blade, or a large knife, coarsely chop the garlic, onion, jalapeno pepper, and corn kernels. Reserve.
• In a large soup pot, heat the oil. Add the squares of tortillas and cook over low heat until they are slightly crisp. Stir in the chopped vegetables and simmer just until the vegetables are coated with the oil. Do not brown.
• Add the tomatoes, the tomato paste, and 2 teaspoons of the cumin and continue to simmer for about 10 minutes to maximize the flavor. Slowly pour in the stock, add the corncobs, and cook over low heat until the soup is reduced by one third.
• Discard the corn cobs and puree the soup, in batches, in a blender or food processor until smooth. At this point, the soup can be passed through the fine strainer, if desired. Return to a clean pot and season with salt, pepper, and additional cumin to taste.
• Prepare the garnish: Preheat the oven or toaster oven to 350 degrees F. Cut the tortillas into thin strips and arrange on a small baking tray. Bake until the strips are crisp, 10 to 15 minutes. Peel and dice the avocado. Cut the chicken into thin strips.
• To serve, add the chicken and avocado to the soup and reheat over low heat. Ladle the soup into 6 to 8 warm soup bowls and garnish with the baked tortilla strips, Cheddar cheese, and chopped cilantro. Serve immediately.