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1
Using a large knife, carefully scrape the kernels off the corn cobs and set aside, reserving the cobs.
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2
Using a food processor fitted with the steel blade, or a large knife, coarsely chop the garlic, onion, jalapeno pepper and corn kernels.
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3
Reserve.
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4
In a large soup pot, heat the oil over medium-high heat and sear the chicken until just browned on both sides.
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5
Add the tortilla squares, and cook over low heat until they are slightly crisp.
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6
Stir in the chopped vegetable mixture and pasilla pepper and simmer just until the vegetables are coated with the oil.
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7
Do not brown.
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8
Add the tomatoes, tomato paste and 2 teaspoons of the cumin and continue to simmer for about 10 minutes to maximize the flavor.
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9
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.
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10
Remove the chicken breast and set aside.
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11
When cool enough to handle, slice chicken into very thin strips.
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12
Meanwhile, puree the soup, in batches, in a blender* or food processor until smooth.
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13
At this point, the soup can be passed through the fine strainer if desired.
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14
Ladle the soup into soup bowls and garnish with tortillas, avocados, chicken, cheese, and cilantro.
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15
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
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16
Transfer liquid to a blender or food processor and fill it no more than halfway.
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17
If using a blender, release one corner of the lid.
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18
This prevents the vacuum effect that creates heat explosions.
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19
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
