2 cobs of grilled corn, husked
splash of olive oil
3 small red onion, thinly sliced
3 cloves of garlic, minced
1 tbsp. cumin (powder)
4 cups homemade chicken broth
1/2 green chili pepper (seedles)
1/2 cup coarse cornmeal
1 cup grated cheddar
1 tbsp. lime juice
1 cup chopped cilantro
1 + 1/2 cup cooked chicken meat
Heat the olive oil in a soup pot over medium high heat. Add onions and cook until golden (almost caramelized). Then add garlic and cumin powder. Stir for a minute longer until you can smell the garlic and cumin.
Add warm (hot) chicken broth and chili pepper, bring to a simmer and cook up to 20 minutes (so that the chili infuse the soup with spicy flavor). During this process taste the soup and remove the chili when it’s spicy enough for you.
Puree the soup with a handheld blender. Slowly stir in the cornmeal. Add chicken meat and cook on low heat 5 to 8 minutes until the cornmeal is cooked.
Add husked corn, lime juice, grated cheddar and cilantro.
Stolen from chef Michael Smith:-)