Sedona White Corn Tortilla Soup

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1 1/2		Seven-inch corn tortillas - cut in 1" pieces
1 1/2 tablespoons	22ml	Minced garlic
2 tablespoons	30ml	Minced white onions
1 1/2 teaspoons	7.5ml	Minced jalapeño chili pepper
16 oz	454g	White corn kernels
1 1/2 lbs	681g / 24oz	Tomato - chopped
1/3 cup	78ml	Tomato paste
2 1/2 teaspoons	12ml	Cumin
1 tablespoon	15ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground white pepper
1/2 teaspoon	2.5ml	Chili powder
1		Chicken stock

Recipe Instructions

Over medium high heat, fry the tortilla squares in olive oil until they begin to crisp and turn a golden yellow. Add garlic, onion, and jalapeño, cook 1 to 2 minutes, until onion is translucent.

Add half the corn, and the rest of the other ingredients (tomatoes thru chicken stock), reserving half the corn to be added at the end. Bring the soup to a low, even boil. Remove soup from heat.

Use a hand held propeller blade processor, or a food processor, or a blender to puree the soup in batches. 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.

Serve, if desired garnish with tortilla chips, cheddar cheese, and cilantro.

This recipe yields 6 servings.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

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