Roasted Corn Chicken Tortilla Soup

I found this delicious recipe in the Chicago Tribune. I served it with rolls and a green salad and it was very satisfying.

• Ready In: 1 hr 40 mins
• Serves: 8

Ingredients

• 1  tablespoon  vegetable oil
• 1  large onion, chopped
• 8  garlic cloves, chopped
• 1  tablespoon paprika
• 1  teaspoon cumin
• 2  red chilies, seeds removed, chopped
•  fresh ground pepper
• 2  ears corn, roasted, kernels removed, cobs and kernels reserved
• 1  whole chicken
• 2  corn tortillas, toasted, torn into 1 inch pieces
• 4  large  ripe tomatoes, chopped
• 4 (14 1/2ounce) cans chicken broth
• 2  limes, juice of
• 2  tablespoons  chopped cilantro
• 1  teaspoon salt
•  diced avocado (optional)
•  diced tomato (optional)
•  diced onion (optional)
•  fried corn tortilla strips (optional)
•  grated cheddar cheese (optional)

Directions

1. Heat oil in a large pot over medium-high heat; add onion and cook until translucent, about 3 minutes.
2. Add garlic; cook 1 minute, add paprika, cumin, chilies and pepper, cook, stirring, 5 minutes.
3. Add corn cobs, chicken, tortilla pieces, tomatoes and broth; heat to boil, lower heat and simmer 1 hour.
4. Remove the chicken to a platter; cool briefly.
5. Pull the meat from the bones; discard bones and skin, reserve meat.
6. Strain the soup into a large bowl; pour back into the pot and add lime juice, cilantro and salt.
7. Portion chicken meat and corn kernels into serving bowls; ladle soup over.
8. Add optional garnishes at the table.
9. *roastears of corn in a 400° oven, turning often until they start to brown, about 10 minutes.
10. *toasttortillas in a dry skillet over medium heat until starting to brown, about 30 seconds on each side.