Tortilla Soup


3 tablespoon Olive Oil
1 1/2 seven-inch Corn Tortillas, cut into 1″ squares
1 1/2 tablespoon minced fresh Garlic
2 tablespoon minced White Onion
1 1/2 teaspoon minced Jalapeno Pepper
1 pound White Corn kernels
1 1/2 pounds chopped, ripe red Tomatoes
1/3 cup Tomato Paste
2 1/2 teaspoon ground Cumin
1 tablespoon salt
1/8 teaspoon ground Pepper
1/2 teaspoon Chili Powder
1 1/2 cup Water
1 quart chicken stock
tortilla strips (garnish)


Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow. Add garlic, onion and jalapeno; cook until onion becomes translucent. Add half the corn along with all other ingredients (except garnishes), reserving other half of corn to be added at the end. Bring the soup to a low, even boil. Boil for 5 minutes. Remove soup from heat. Use a blender to process in batches to the consistency of a course puree.

Return the soup to the burner and add the reserved corn. Bring the soup to a boil once again being extremely careful to avoid scorching or burning the soup. Serve, garnished with tortilla strips.

tortilla soup


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