Ca Kitchen White Corn Tortilla Soup Recipes

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CA KITCHEN WHITE CORN TORTILLA SOUP



Ca Kitchen White Corn Tortilla Soup image

Make and share this Ca Kitchen White Corn Tortilla Soup recipe from Food.com.

Provided by chia2160

Categories     Corn

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

3 tablespoons olive oil
1 1/2 seven-inch corn tortillas, cut into 1-inch squares
1 1/2 tablespoons minced fresh garlic
2 tablespoons minced white onions
1 1/2 teaspoons minced jalapeno peppers
1 lb white corn kernels
1 1/2 lbs plum 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
24 blue corn tortilla chips (optional garnish)
2 cups shredded cheddar cheese (optional garnish)
1/2 cup chopped fresh cilantro (optional garnish)

Steps:

  • 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 1 to 2 minutes, until onion becomes translucent.
  • transfer to an 8 quart pot.
  • 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 hand-held propeller blade processor 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 reserved corn. Bring the soup to a boil once again being extremely careful to avoid scorching or burning the soup. Serve, garnished with blue corn tortilla chips, cilantro and sharp cheddar cheese.

Nutrition Facts : Calories 583.2, Fat 34.1, SaturatedFat 14.5, Cholesterol 66.5, Sodium 2649.1, Carbohydrate 48.1, Fiber 7.1, Sugar 15.3, Protein 27.3

CORN TORTILLA SOUP



Corn Tortilla Soup image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 11

3 tablespoons olive oil
1 tablespoon minced garlic
2 tablespoons minced fresh jalapenos
1 1/2 cups chopped red onion
1 teaspoon ground cumin
9 cups chicken stock
16 (6 to 8inch) corn tortillas
1/2 cup chopped scallions
1 lime, juiced
1/4 cup chopped cilantro
Garnish: sour cream, fried leeks, diced tomatoes

Steps:

  • Heat olive oil in soup pot. Add garlic, jalapenos, red onion, and cumin. Add chicken stock, corn tortillas, and scallions. Simmer 20 minutes. Add lime and cilantro.
  • To serve, ladle into bowls and top with sour cream, fried leeks, and diced tomatoes

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