Ingredients

The following ingredients have 4 Servings
  • 3 tablespoon olive oil
  • 7 corn tortillas (cut into squares)
  • 1 1/2 tablespoon garlic (minced)
  • 2 tablespoon white onion (minced)
  • 1 1/2 teaspoon jalapeno pepper (minced)
  • 1 pound white corn kernels
  • 1 1/2 pounds tomatoes (chopped)
  • 1/3 cup tomato paste
  • 2 1/2 teaspoons cumin
  • 1 tablespoon kosher salt
  • 1/8 teaspoon ground white pepper
  • 1/2 teaspoon chili powder
  • 1 1/2 cup water
  • 1 quart chicken stock
  • 24 blue corn tortilla chips ( (optional garnish))
  • 2 cup shredded cheddar cheese
  • 1/2 cup cilantro (chopped)

Instruction

  • 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 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. 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.