3 Tbsp. Olive Oil
1 1/2 seven-inch Corn Tortillas, cut into 1″ squares
1 1/2 Tbsp. minced fresh Garlic
2 Tbsp. minced White Onion
1 1/2 tsp minced Jalapeno Pepper
1 lb. White Corn kernels
1 1/2 lbs. chopped, ripe red Tomatoes
1/3 C. Tomato Paste
2 1/2 tsp. ground Cumin
1 Tbsp. Kosher salt
1/8 tsp. ground White Pepper
1/2 tsp. Chili Powder
1 1/2 C. Water
1 quart chicken stock
24 blue corn tortilla chips (optional garnish)
2 C. shredded cheddar cheese (optional garnish)
1/2 C. chopped fresh cilantro (optional garnish)

Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow. Add garlic, onion and jalapeno; cook 1 to 2 minutes, until onion becomes translucent. Add half the corn along with all other ingredients (except garnishes), reserving other half of corn to be added at the end. Bring the soup to a low, even boil. Boil for 5 minutes. Remove soup from heat. Use a hand-held propeller blade processor to process in batches to the consistency of a course puree. You can also process in batches in a blender.

Return the soup to the burner and add the reserved corn. Bring the soup to a boil once again being extremely careful to avoid scorching or burning the soup. Serve, garnished with blue corn tortilla chips, cilantro and sharp cheddar cheese.

TAGS | Tortilla Soup

(No Ratings Yet)

 Loading ...