posted by Terrytx 01-04-100 12:29 PM
* Exported from MasterCook *
Sedona White Corn Tortilla Soup
Recipe By :
Serving Size : 4-6 Preparation Time :0:00
Categories : Soups And Stews Tex-Mex
Amount Measure Ingredient -- Preparation Method
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3 tablespoons olive oil
1 1/2 (7") corn tortillas, cut in 1' squares
1 1/2 tablespoons minced fresh garlic
2 tablespoons minced white onion
1 1/2 teaspoons minced jalapeno peppers
1 pound white corn kernels
1 1/2 pounds chopped, ripe red tomatoes
1/3 cup tomato paste
2 1/2 teaspoons ground cumin
1 tablespoon kosher salt
1/8 teaspoon ground white pepper
1/2 teaspoon chili powder
1 1/2 cups water
1 quart chicken stock, preferably homemade
24 blue corn tortilla chip, optional garnish
2 cups shredded sharp Cheddar cheese, optional garnish
1/2 cup chopped fresh cilantro, optional garnish
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. Add half the corn along with all the other ingredients (except garnishes), reserving other half of corn to be added at the end.
Bring the soup to a low, even boil. Boil 5 minutes. Remove soup from heat.
Use a hand-held propeller blade processor or a food processor to process in batches to the consistency of a course puree. Return the soup to the burner and add reserved corn. Bring the soup to a boil once again being extremely careful to avoid scorching or burning.
Serve, garnished with the blue corn tortillas chips, cilantro and sharp cheddar cheese.
Source: "The California Pizza Kitchen Cookbook"