Re-create this popular soup easily in your own kitchen - tomatoes, corn, onion, tortillas - just right!
3 Tablespoons olive oil
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
Garnishes
24 blue corn tortilla chips
2 Cups shredded Cheddar cheese
1/2 Cup chopped fresh cilantro.
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. To serve, garnish with blue corn tortilla
chips, cilantro and sharp Cheddar cheese.
Source: California Pizza Kitchen