Ca Kitchen White Corn Tortilla Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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this is a copycat recipe for a great soup without chicken, though you could certainly add some. Ingredients:
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 white onions |
1 1/2 teaspoons minced jalapeno peppers |
1 lb white 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 white 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) |
Directions:
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.
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