White Corn Tortilla Soup Recipe
This is very similar to the tortilla soup at California Pizza Kitchen.
Ingredients:
3 Tbsp. Olive Oil
1 1/2 small Corn Tortillas, cut into 1” squares
2 Tbsp. Onion, minced
1 1/2 Tbsp. Garlic, minced
1 1/2 tsp. Jalapeno Pepper, minced
1 lb. White Corn Kernels (2 cups)
1/3 Cup Tomato Paste
1 1/2 lbs. Ripe Tomatoes, chopped
1 Tbsp. Kosher Salt
1/8 tsp. Ground White Pepper
2 1/2 tsp. Ground Cumin
1/2 tsp. Chili Powder
1 qt. Chicken Stock
1 1/2 Cups Water
Garnishes:
Corn Tortilla Chips
2 Cups Cheddar Cheese, shredded
1/2 Cup Fresh Cilantro, chopped
Directions:
In a pot over medium heat, fry the tortillas in olive oil until they turn a golden yellow. Add the onion, garlic, and jalapeno and cook for 2 minutes.
Add half of the corn, the tomato paste, tomatoes, salt, pepper, cumin, chili powder, chicken stock, and water and bring the soup to a low even boil, for 5 minutes then remove from heat.
You a hand held processor to puree the soup. You can also use a blender if you don’t have a hand held processor.
Return the soup to the burner and add the reserved corn and bring the soup to a boil.
Serve with chips, cilantro and cheese.
And Enjoy!
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