Take the corn off the cob: reserve
the cobs.
Roast chili peppers, soak in water.
Roast onion and garlic.
Coarsely chop in a food processor with the corn kernels and chilies. 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 about HALF 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. Add most of the cilantro.
Add chicken and cheese.
When done, add remaining cilantro.
Tortilla chips:
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.
Garnish with chips, and serve.