Sedona White Corn Tortilla Soup
Rachel
Delicious Chicken Tortilla Soup. It is straightforward to make and uses fresh, healthy ingredients.
ingredients
- 3 tablespoons olive oil
- 1 1/2 seven-inch corn tortillas cut into 1" squares
- 1 1/2 tablespoons minced fresh garlic
- 2 tablespoons minced white onion
- 1 1/2 teaspoons minced jalapeno pepper
- 2 (11 ounce cans) white shoe peg corn, drained
- 1 1/2 pounds chopped, ripe red tomatoes
- 1/3-cup tomato paste
- 2 1/2 teaspoons ground cumin
- 1 tablespoon kosher, salt
- 1/8 teaspoon ground white pepper
- 1/2 teaspoon chili powder
- 1-quart chicken stock
- To garnish: fresh minced cilantro, sharp shredded cheddar cheese, avocado
directions
- 1
Fry tortilla squares in olive oil until they begin to crisp, about 1-2 minutes.
- 2
Add garlic, onion, and jalapeno; cook 1-2 minutes, until onion becomes translucent. Add one can of corn along with all other ingredients (except garnishes). Bring to a low, even boil and boil for 5 minutes.
- 3
Remove soup from heat. Use a hand held propeller blade or put in food processor. Process in batches to consistency of a course puree.
- 4
Return soup to burner and add other can of corn. Bring to a boil, slowly. Serve, garnishing with cilantro, cheese, and crushed Tostitos.
Source: Rachel
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