Sedona corn tortilla soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 2 | Corn tortilla; cut into small | |
| ; pieces | ||
| 4 | Cloves garlic; minced | |
| 2 | Jalapeno chillies; minced | |
| 1 | small | Onion; finely chopped |
| 500 | grams | Corn kernels |
| 750 | grams | Ripe tomatoes; diced |
| ⅓ | cup | Tomato paste |
| 3 | teaspoons | Cumin |
| 1 | tablespoon | Sea salt |
| Pepper to taste | ||
| ½ | teaspoon | Chilli pepper |
| 6 | cups | Vegetable or chicken stock |
| 24 | Blue or yellow corn chips; to serve | |
| Sour cream; to serve | ||
| Coriander; to serve | ||
Directions
Heat the oil and add the pieces of tortilla, cooking until they become crisp and golden, about 5 minutes. Add the garlic, chillies and onion and cook for a further 5 minutes until the vegetables are soft. Add half the corn, diced tomatoes, tomato paste, cumin, salt, pepper and stock and bring to the boil. Simmer for 10 minutes.
Puree the soup using a hand held "wand" or transfer the soup to a blender or food processor to process to a course puree.
Return the soup to the pot and gently reheat to boiling. Add the remaining corn. Serve immediately, garnished with the corn chips, sour cream and coriander.
Converted by MC_Buster.
Per serving: 1166 Calories (kcal); 48g Total Fat; (33% calories from fat); 29g Protein; 186g Carbohydrate; 0mg Cholesterol; 6512mg Sodium Food Exchanges: 8 Grain(Starch); 0 Lean Meat; 12 Vegetable; 0 Fruit; 8½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.