This spicy Mexican soup was featured in the LA times' "Best of 1999".
1 tablespoon oil
2 medium onions - sliced
6 cloves garlic - chopped
1 ear corn - husked
6 ounces tomato paste
1 chipotle chile packed in adobo - or more to taste
58 ounces vegetable broth
1/4 pound Jack cheese - grated
1/2 cup chopped cilantro
1 cup tortilla strips
Heat oil over medium-high heat, add onions and cook, stirring, 2 minutes. Add garlic, reduce heat to medium-low and continue cooking, covered, 10 minutes.
While onions and garlic cook, roast corn in dry skillet over high heat until slightly charred, turning so it does not burn, about 5 minutes. Cut kernels from cob and set aside.
Add tomato paste and chipotle to onions and cook over medium-high heat, stirring, 3 to 4 minutes. Add vegetable broth and bring to boil. Simmer 5 minutes.
While soup simmers, chop avocado.
Purée soup in blender. Divide cheese, avocado, cilantro, corn and tortilla strips among four bowls and ladle soup over top.
Calories: 358 Calories From Fat: 31%
Protein: 11g Carbohydrate: 53g
Cholesterol: 3mg Sodium: 2451mg