Corn Tortilla Soup
Cassandra Eattock
A nice hearty soup to warm you from the inside out!
ingredients
- 3 tablespoons olive oil
- 1 1/2 corn tortillas - cut in 1" pieces
- 1 1/2 tablespoons garlic - minced
- 2 tablespoons white onions - minced
- 1 1/2 teaspoons jalapeno chile pepper - minced
- 1 pound 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 white pepper
- 1/2 teaspoon chili powder
- 1 quart chicken stock
directions
- 1
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, untill onion is translucent. Add half the corn, and the rest of the other ingredients (tomatoes thru chicken stock), reserving half the corn to be added at the end. Bring the soup to a low, even boil.
- 2
Remove soup from heat. Use a hand held propellor blade processor, or a food processor, or a blender to puree the soup in batches.
- 3
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.
notes
This recipe reminds me of Virginia - I used to get a similar soup at a restaurant there.
Source: Cassandra
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews