Ca Kitchen White Corn Tortilla Soup

Ca Kitchen White Corn Tortilla Soup

Time: 30 mins


  • 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)


  • 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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