Essentially a corn soup with dried and fresh chiles, this combination is magnificent. If you want to turn this soup into a meal, cook a chicken, cut it into quarters, and serve a quarter in each soup plate with the soup ladled around it. Make sure there is plenty of lime. The tang is important to balance the richness and heat of the soup. 6 cloves garlic, sliced.
– 6 cloves garlic, sliced.
– 1 onion, chopped.
– 9 tomatoes, chopped.
– 3 cups corn kernels from about 4 ears of corn.
– 1½ quarts chicken broth. 2 chipotle chiles, soaked in warm water for 30 minutes to soften if dried or rinsed if canned, or 2 jalapeño chiles, seeded and chopped.
– 18 assorted mild dried chiles such as guajillo, mulato, ancho, chilhuacle negro, and pasilla, in any combination, soaked in hot water for 30 minutes to soften, seeded, stemmed, and chopped.
– 1½ cups heavy cream.
– 2 tablespoons chopped fresh cilantro.
– 3 tablespoons fresh lime juice.
– Sour cream and lime wedges, for serving.
Step 1:In a pot, combine the garlic, onion, tomatoes, corn, broth, chipotle chiles, and assorted chiles, bring to a gentle simmer, and simmer for 30 minutes, or until everything has softened.
Step 2:Puree the soup with a blender (see precautions) and then strain it into aclean pot. Add the cream, cilantro, and lime juice and bring to a simmer. Season with salt and pepper. Pass the sour cream and lime wedges at the table.