Blog of the Belly Biter:

Some plant-based, some unhealthy, some super healthy but ALL good. Kid tested and mother approved!

Tuesday, October 26, 2010

White Corn Tortilla Soup.

This one is from my friend Brooke's, Simply Real Food blog. It's sooo yummy. I never really thought about how you make tortilla soup so yummy, til now. I honestly didn't realize you actually ground chips in with the soup. I thought that it just meant you ate it with tortilla chips. What was I thinking? Did I really just admit that? Duh. I added a little more spices to mine, and it turned out awesome. Even better the next day for lunch.

5 corn tortillas, cut into 1-inch squares
4 cloves garlic, minced
2 tablespoons minced white onion
1 1/2 teaspoons minced jalapeño pepper
1 pound white corn kernels, divided
1 can Great Northern beans, rinsed and drained
1 1/2 pounds red tomatoes, chopped
1/3 cup tomato paste
3 teaspoons ground cumin
1 teaspoon salt
1/8 teaspoon ground pepper
1 teaspoon chili powder
1 1/2 cups water
1 quart vegetable broth
Garnish: tortilla squares, fresh cilantro, etc.
Spray tortilla squares with cooking spray, lay on baking sheet and bake in oven at 375* for about 5-8 minutes until toasted.
Over medium-high heat, steam-fry garlic, onion and jalapeño; cook 1-2 minutes, 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. Add in tortilla squares (reserve some for garnish). Use a hand-held processor, food processor, or blender to process soup 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. Serve with garnishes. Makes 6-8 servings.


  1. I made this one about three weeks ago, and we've had it about once a week since then - we LOVE it! I actually add shredded chicken to it too. It's awesome!


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