"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

CPK Sedona White Corn Tortilla Soup Recipe

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This recipe for CPK Sedona White Corn Tortilla Soup, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy Calder Rose
Added: Tuesday, July 5, 2005


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

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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