Sedona White Corn Tortilla Soup
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Ingredients
| 3 tbsp. | olive oil | | 1-1/2 | corn tortillas, cut in 1 inch pieces | | 1-1/2 tbsp. | garlic, minced | | 2 tbsp. | white onions, minced | | 1-1/2 tsp. | jalapeno chili pepper, minced | | 1 lb. | white corn kernels | | 1-1/2 lb. | tomato, chopped | | 1/3 cup | tomato paste | | 2-1/2 tsp. | cumin | | 1 tbsp. | salt | | 1/8 tsp. | white pepper | | 1/2 tsp. | chili powder | | 1 qt. | chicken stock |
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Instructions
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, until 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. Remove soup from heat. Use a hand held propeller blade processor, or a food processor, or a blender to puree the soup in batches. 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.
Serve, if desired garnish with tortilla chips, cheddar cheese, and cilantro.
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