Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Ft. Myers, Florida
Sedona White Corn Tortilla Soup from CPK
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3 tablespoons olive oil |
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1-½ seven-inch corn tortillas cut into 1" squares |
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1 ½ tablespoons minced fresh garlic |
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2 tablespoons minced white onion |
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1 1/2 teaspoons minced jalapeno pepper |
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2 (11 ounce cans) white shoe peg corn, drained |
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1-½ pounds chopped, ripe red tomatoes |
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1/3-cup tomato paste |
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2 ½ teaspoons ground cumin |
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1 tablespoon kosher, salt |
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1/8 teaspoon ground white pepper |
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½ teaspoon chili powder |
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1-quart chicken stock |
To garnish: fresh minced cilantro; sharp shredded cheddar cheese
Fry tortilla squares in olive oil until they begin to crisp, about 1-2 minutes.
Add garlic, onion, and jalapeno; cook 1-2 minutes, until onion becomes translucent. Add one can of corn along with all other ingredients (except garnishes). Bring to a low, even boil and boil for 5 minutes.
Remove soup from heat. Use a hand held propeller blade or put in food processor. Process in batches to consistency of a course puree.
Return soup to burner and add other can of corn. Bring to a boil, slowly. Serve, garnishing with cilantro, cheese, and crushed Tostitos.
NOTE: This is from the California Pizza Kitchen cookbook and we both really like it. It also called for 1 ½ cups of water, but I forgot to add it and we both liked the consistency of the soup with just the quart of chicken broth. I used a large slotted spoon and scooped out everything and pureed it in my cuisinart in two batches and then added it back. The recipe called for one pound of corn, divided, but I choose to use the two 11 ounce cans instead and it was a perfect amount. Once all the chopping was done, it was quite easy to put together and make! The cookbook says this will serve 6-8.