Sedona white corn torilla soup

Main Dish
4 servings
15 min
10 min
Very Easy


Number of serving: 4
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)


  • 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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