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1
Using a large knife, carefully scrape the kernels off the corncobs 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.
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5
Add the squares of tortillas and cook over low heat until they are slightly crisp.
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6
Stir in the chopped vegetables 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, the 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, add the corncobs, and cook over low heat until the soup is reduced by one third.
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10
Discard the corn cobs and puree the soup, in batches, in a blender or food processor until smooth.
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11
At this point, the soup can be passed through the fine strainer, if desired.
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12
Return to a clean pot and season with salt, pepper, and additional cumin to taste.
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13
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.
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14
Bake until the strips are crisp, 10 to 15 minutes.
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15
Peel and dice the avocado.
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16
Cut the chicken into thin strips.
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17
To serve, add the chicken and avocado to the soup and reheat over low heat.
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18
Ladle the soup into 6 to 8 warm soup bowls and garnish with the baked tortilla strips, Cheddar cheese, and chopped cilantro.
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19
Serve immediately.
