1 1/2 small corn tortillas, cut into 1-inch squares
1 1/2 tablespoons minced garlic
2 tablespoons minced onion
1 1/2 teaspoons minced jalapeno pepper
1 pound white corn kernels (2 cups)
1 1/2 pounds chopped ripe 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
2 c. cooked & diced chicken
1 can black beans, rinsed & drained
Instructions
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 other ingredients except chicken and beans, 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. 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.
To serve, garnish with blue corn tortilla chips, cilantro and sharp Cheddar cheese.
To serve, garnish with blue corn tortilla chips, cilantro and sharp Cheddar cheese.
Originally Submitted
3/4/2010
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