3 large tomatoes, cut
in half, seeded
1 small onion, unpeeled, cut in half
3 garlic cloves, unpeeled
1 jalapeño pepper, stemmed
1/2 cup vegetable oil
1/2 teaspoon ground cumin
1 quart chicken stock
1/8 teaspoon salt
1 (11-ounce) can corn, drained
8 corn tortillas, halved and cut in strips
2 tablespoons chopped cilantro leaves
1 lime, cut into wedges
1/4 cup shredded cheddar cheese
Preheat broiler; line
baking sheet with foil.
Place tomato halves face
down, onion, garlic and jalapeño on baking sheet.
Broil, turning frequently until charred all over, about 15 to
20 minutes0.
(Tomato may need to be removed prior to other vegetables.)
Peel onion and garlic; cut onion into 4 parts. Allow to cool
down, before transferring to food processor; purée until
smooth.
Heat 1 tablespoon oil
in large stockpot over high heat. Sauté cumin briefly.
Pour in puréed mixture and cook about 5 minutes. Add chicken
stock and salt. Bring back to boil, reduce to simmer, and cook
- skimming and discarding foam as necessary - about 20 minutes.
Stir in corn kernels and
cook 1 minute longer.
In a small skillet, add
1 tablespoon oil and when hot, add tortilla strips in batches.
Fry tortilla strips until crispy, about 2 minutes. Add more oil
and strips until all have been fried; drain on paper towels.
Serve hot soup garnished
with tortilla strips, cilantro, lime wedges and cheese.
