Directions:
- 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.
- Transfer to an 8 quart pot.
- 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).
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 6817.86 Kcal (28545 kJ) | ||
| Calories from fat | 2943.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 327.01g | 503% | |
|---|---|---|---|
| Cholesterol | 66.52mg | 22% | |
| Sodium | 6508.06mg | 271% | |
| Potassium | 3978.51mg | 85% | |
| Total Carbs | 890.78g | 297% | |
| Sugars | 26.17g | 105% | |
| Dietary Fiber | 69.26g | 277% | |
| Protein | 130.1g | 260% | |
| Vitamin C | 38.2mg | 64% | |
| Iron | 27.8mg | 154% | |
| Calcium | 2698.4mg | 270% | |
| Amount Per 100 g | |||
| Calories | 342.19 Kcal (1433 kJ) | ||
| Calories from fat | 147.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.41g | 503% | |
|---|---|---|---|
| Cholesterol | 3.34mg | 22% | |
| Sodium | 326.64mg | 271% | |
| Potassium | 199.68mg | 85% | |
| Total Carbs | 44.71g | 297% | |
| Sugars | 1.31g | 105% | |
| Dietary Fiber | 3.48g | 277% | |
| Protein | 6.53g | 260% | |
| Vitamin C | 1.9mg | 64% | |
| Iron | 1.4mg | 154% | |
| Calcium | 135.4mg | 270% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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