Yellow Corn Tortilla Soup

Corn tortillas are sold in bulk, but I always end up with some left. So now with a little bit of an effort, I no longer waste my corn tortillas! I usually make it in a big pot and freeze some for a rainy or cold winter day. It could also be a great vegetarian dish with a vegetable broth too.



Ingredients (6 servings)

• 3 tablespoon olive oil
• 3 seven-inch corn tortillas, cut into 1" squares
• 1 1/2 tablespoon minced fresh garlic
• 2 tablespoon (about 1/4 of a medium size) minced onion
• 1 minced chipolte chilli peppers (in adobo sauce)
• 1 lb yellow corn kernels (either fresh or frozen)
• 1 1/2 lbs chopped ripe red tomatoes
• 1/3 cup tomato ketchup
• 2 1/2 teaspoon ground cumin
• 1/2 tablespoon kosher salt
• 1/8 teaspoon ground pepper
• 1 1/2 cup chicken OR vegetable broth
• 1 cup water
  

Garnish with:

• 24 blue corn tortilla chips
• 2 c shredded cheddar cheese
• 1/2 c chopped fresh cilantro
  

Directions

1. Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow.
2. Add garlic, onion and jalapeno; cook 1 to 2 minutes, until onion becomes translucent.
   
3. Add half the corn along with all other ingredients (except garnishes), reserving other half of corn to be added at the end.
   
4. Bring the soup to a low, even boil. Boil for 5 minutes.
5. Remove soup from heat. Use a hand-held propeller blade processor to process in batches to the consistency of a course puree OR process in batches in a blender.
6. Return the soup to the burner and add the reserved corn.
   
7. Bring the soup to a boil once again being extremely careful to avoid scorching or burning the soup.
8. Serve, garnished with blue corn tortilla chips, cilantro and sharp cheddar cheese.