White Corn Tortilla Soup

ingredients

3 Tablespoons olive oil
1 1/2 Tablespoons minced garlic
1 1/2 teaspoons jalapeño pepper
1 + 1/2 7-inch white corn tortillas
2 Tablespoons onion, chopped
1 Tablespoon salt
1 pound frozen white corn kernels
2-3 medium tomatoes
1/3 cup tomato paste
1/8 teaspoon white pepper
1/2 teaspoon chili powder
1 1/2 cup water
1 qt. chicken broth
2 1/2 teaspoons cumin

directions

Cut tortillas into squares and fry in oil over medium heat until golden. Add garlic, jalapeño, and onion and cook until onion is translucent (1-2 minutes). Add 1/2 the corn and the rest of the ingredients. Bring soup to a low-even boil for about 5 minutes. Remove from heat. Use a blender or food processor to blend soup to a smooth consistency. Return to a boil and add the remaining corn.