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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

CPK Sedona White Corn Tortilla Soup Recipe

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This recipe for CPK Sedona White Corn Tortilla Soup is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T. olive oil
1 1/2 corn tortillas (7" size), cut into 1" squares
1 1/2 T. minced fresh garlic
2 T. minced white onion
1 1/2 tsp. minced jalapeņo pepper
1 lb. white corn kernels, divided
1 1/2 lbs. ripe red tomatoes, chopped
1/3 c. tomato paste
2 1/2 tsp. ground cumin
1 T. Kosher salt
1/8 tsp. ground white pepper
1/2 tsp. chili powder
1 1/2 c. water
1 qt. (4 c.) chicken stock
tortilla chips to garnish
2 c. shredded cheddar cheese, to garnish
1/2 c. chopped cilantro, to garnish
Directions:
Directions:
Heat olive oil over medium-high heat and fry tortilla squares until they begin to crisp and turn golden yellow. Add garlic, onion, and jalapeņo and cook 1 to 2 minutes, until onion becomes translucent. Add half the corn and all other ingredients (except for garnishes). Bring the soup to a low boil. Let boil for 5 minutes. Remove soup from heat. Place soup in batches in a food processor or blender and process to the consistency of a coarse puree (a hand-held blender can also be used). Return soup to pan and add the remaining corn. Bring the soup to a boil again, being careful to avoid scorching the bottom. Remove from heat and serve garnished with tortilla chips, cheese, and cilantro.

 

 

 

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