Chicken tortilla soup with chorizo, sweet potato and fresh corn

Heat a little more than a quart of turkey and chicken broth, topped up with a little water.

Dice two sweet potatoes very small, brunoise, an eighth inch each way, and cook them in the broth.

Make a sofrito: cut the onion and jalapenos, seeds and membrane included, then process them in the food processor; season with kosher salt and cook.

Cook one pound of loose chorizo in a pan, then let it cook in beer.

Cut the kernels off three cobs of fresh corn over a paper cup set in a bowl, then turn the cob over and milk it.

Add the corn to the soup with the cooked chorizo and sweet potatoes; the corn needs very little cooking.

Serve topped with crumpled tortilla chips, queso fresco, avocado and chorizo.

Variation: chicken, salmon or no meat on top, and vegetable broth in place of chicken or turkey broth.