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Tortilla Soup Recipe

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This recipe for Tortilla Soup is from Recipes Made With Love: Comforting for Generations, 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 tablespoons olive oil
1 1/2 small corn tortillas, cut into 1-inch squares
1 1/2 tablespoons garlic, minced
2 tablespoons onions, minced
1 1/2 teaspoons jalapeno peppers, minced
2 cups white corn kernels
1 1/2 lbs ripe tomatoes, chopped
1/3 cup tomato paste
2 1/2 teaspoons ground cumin
1 tablespoon kosher salt
1/8 teaspoon white pepper
1/2 teaspoon chili powder
1 1/2 cups water
1 quart chicken stock
Directions:
Directions:
Over medium heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow.

Add garlic,onion and jalapeno; cook 1 to 2 minutes, until onion becomes translucent.

Add 1 cup of corn along with all other ingredients, reserving other half of corn to be added at the end.

Bring the soup to a simmer. Simmer for 5 minutes. Remove soup from heat.

Use an immersion blender to process in batches to the consistency of a course puree. You can also process in batches in a blender. Return the soup to the burner and add the 1 cup of reserved corn.

Bring the soup to a simmer once again being extremely careful to avoid scorching or burning the soup.

To serve, garnish with blue corn tortilla chips, cilantro and sharp Cheddar cheese.

 

 

 

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