Ca Kitchen Corn Tortilla Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 1/2 seven-inch corn tortillas, cut into 1-inch squares
• 1 1/2 tablespoons minced fresh garlic
• 2 tablespoons minced onions
• 1 1/2 teaspoons minced jalapeno peppers
• 1 lb corn kernels
• 1 1/2 lbs plum tomatoes, chopped
• 1/3 cup tomato paste
• 2 1/2 teaspoons ground cumin
• 1 tablespoon kosher salt
• 1/8 teaspoon pepper
• 1/2 teaspoon chili powder
• 1 1/2 cups water
• 1 quart chicken stock
• 24 blue corn tortilla chips (optional garnish)
• 2 cups shredded cheddar cheese (optional garnish)
• 1/2 cup chopped fresh cilantro (optional garnish)

Recipe

• 1 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.
• 2 transfer to an 8 quart pot.
• 3 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).
• 4 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.