White Corn Tortilla Soup


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Crispy blue corn tortillas strips complete the presentation of this spicy soup.

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  • 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

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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.

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