Ca Kitchen White Corn Tortilla Soup

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This is a copycat recipe for a great soup without chicken, though you could certainly add some.

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Steps

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Over medium-high heat , fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow.

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Add garlic , onion and jalapeno.

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Cook 1 to 2 minutes , until onion becomes translucent.

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Transfer to an 8 quart pot.

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Add half the corn along with all other ingredients , reserving other half of corn to be added at the end.

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Bring the soup to a low , even boil.

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Boil for 5 minutes.

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Remove soup from heat.

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Use a hand-held propeller blade processor to process in batches to the consistency of a course puree.

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Return the soup to the burner and add the reserved corn.

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Bring the soup to a boil once again being extremely careful to avoid scorching or burning the soup.

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Serve , garnished with blue corn tortilla chips , cilantro and sharp cheddar cheese.

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Ingredients

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olive oil, corn tortillas, fresh garlic, white onions, jalapeno peppers, white corn kernels, plum tomatoes, tomato paste, ground cumin, kosher salt, white pepper, chili powder, water, chicken stock, blue corn tortilla chips, cheddar cheese, fresh cilantro