White Corn Tortilla Soup
Ingredients
- 3 Tbs. olive oil
- 1 1/2 small corn tortillas, cut into 1-inch squares
- 1 1/2 Tbs. minced garlic
- 2 Tbs. minced onion
- 1 1/2 tsp. minced jalapeno pepper
- 1 lb. white corn kernels (2 C.)
- 1 1/2 lbs. chopped ripe tomatoes
- 1/3 C. tomato paste
- 2 1/2 tsp. ground cumin
- 1 Tbs. kosher salt
- 1/8 tsp. ground white pepper
- 1/2 tsp. chili powder
- 1 1/2 C. water
- 1 qt. chicken stock
- Garnishes:
- 24 blue corn tortilla chips
- 2 C. shredded Cheddar cheese
- 1/2 C. chopped fresh cilantro
Directions
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. To serve, garnish with blue corn tortilla chips, cilantro and sharp Cheddar cheese.
