White Corn Tortilla Soup
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Ingredients
- 3 T. olive oil
- 1 1/2 seven-inch corn tortillas, cut into 1 in squares
- 1 1/2 T. minced fresh garlic
- 2 T. 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 T. kosher salt
- 1/8 tsp ground white pepper
- 1/2 tsp chili powder
- 1 1/2 c. water
- 1 quart chicken stock
Instructions
- Over med heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow. Add garlic, onion and jalapeno; cook 1-2 min, until onion becomes translucent. Add half the corn along with all other ingredients, reserving other half of corn to be added at the end. Bring the soup to a low, even boil. Boil for 5 min.
- Remove soup from heat. Use a hand-held propeller blade processor or food processor to process in batches to the consistency of course puree.
- Return soup to the burner and add the reserved corn. Bring the soup to a boil once again being careful to avoid scorching or burning. Serve alone or with blue corn tortilla chips, cilantro and sharp cheddar cheese for garnish.
- 3 T. olive oil
- 1 1/2 seven-inch corn tortillas, cut into 1 in squares
- 1 1/2 T. minced fresh garlic
- 2 T. 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 T. kosher salt
- 1/8 tsp ground white pepper
- 1/2 tsp chili powder
- 1 1/2 c. water
- 1 quart chicken stock
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