Sedona white corn torilla soup
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Ingredients
4
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Preparation
Preparation15 min
Cook time10 min
- Over medium-high heat, fry tortilla squares in olive oil until they beginto crisp and turn a golden yellow. Add garlic, onion and jalapeno; cook 1to 2 minutes, until onion becomes translucent.
- Add half the corn along withall other ingredients (except garnishes), reserving other half of corn tobe added atthe end. Bring the soup to a low, even boil. Boil for 5 minutes.Remove soup from heat.
- Use a hand blender to process in batches to the consistency of coarse puree
If you dont have a hand blender, just put it in your food processor or mixer and make puree in batches. - Add the reserved corn to the puree. Bring the soup toa 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.
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