Sedona white corn torilla soup

Ingredients

• 3 tablespoons Olive Oil
• 1 1/2 seven-inch Corn Tortillas cut into 1" squares
• 1 1/2 tablespoon minced fresh Garlic
• 2 tablespoons minced White Onion
• 1 1/2 teaspoon minced Jalapeno Pepper
• 1 lb. White Corn kernels
• 1 1/2 lbs. chopped; ripe red -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 cup Water
• 1 qt vegetable stock
• 24 blue corn tortilla chips -(optional garnish)
• 2 cup shredded cheddar cheese -(optional)
• 1/2 cup chopped fresh cilantro -(optional)

You may like

Easter bundt cake: white chocolate and lemon

Preparation

• 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.