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Sedona White Corn Tortilla Soup Recipe
3 Tbsp. Olive Oil
1 1/2 seven-inch Corn Tortillas, cut into 1" squares
1 1/2 Tbsp. minced fresh Garlic
2 Tbsp. minced White Onion
1 1/2 tsp minced Jalapeno Pepper
1 lb. White Corn kernels
1 1/2 lbs. chopped, ripe red Tomatoes
1/3 C. Tomato Paste
2 1/2 tsp. ground Cumin
1 Tbsp. Kosher salt
1/8 tsp. ground White Pepper
1/2 tsp. Chili Powder
1 1/2 C. Water
1 quart chicken stock
24 blue corn tortilla chips (optional garnish)
2 C. shredded cheddar cheese (optional garnish)
1/2 C. chopped fresh cilantro (optional garnish)
*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. (I have a Wolfgang Puck Immersion Blender I love)
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.
Just Like California Pizza Kitchen cept you don't leave the comfort of your home.
This recipe has my seal of approval.
Recipe Courtesy of: California Pizza Kitchen Cookbook
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