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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