White Corn Tortilla Soup

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White Corn Tortilla Soup

 

3 tablespoons olive oil

1 1/2 seven-inch corn tortillas, cut in 1 " pieces

1 1/2 tablespoons minced garlic

2 tablespoons minced white onions

1 1/2 teaspoons minced jalapeño chili pepper

16 ounces white corn kernels

1 1/2 pounds tomato, chopped

1/3 cup tomato paste

2 1/2 teaspoons cumin

1 tablespoon salt

1/8 teaspoon freshly ground white pepper

1/2 teaspoon chili powder

1 quart vegetable stock

 

Over medium high heat, fry the 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 is translucent.

Add half the corn, and the rest of the other ingredients (tomatoes thru

vegetable stock), reserving half the corn to be added at the end. Bring the soup

to a low, even boil. Remove soup from heat.

Use a hand held propeller blade processor, or a food processor, or a blender to

puree the soup in batches. 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.

Serve, if desired garnish with tortilla chips, cheddar cheese, and cilantro.

Yields 6 servings.

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