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.

Cut two sweet potatoes into brunoise, an eighth-inch dice, and bring to a boil in the broth until cooked.

Cut the onion and the jalapenos, keeping the seeds and membrane, and process them in a food processor into a sofrito with salt; cook the sofrito.

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

Stand each cob on a paper cup set in a bowl, cut the kernels off so they fall into the bowl, then turn the cob and scrape it to milk it.

Add the corn to the soup; it needs very little cooking.

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