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.