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Tortilla Soup 32

Tortilla Soup 32 is built on Olive Oil, Fresh Garlic, White Onion, Jalapeno Pepper, and Tomato Paste. Scale it up or down for the number of people at the table.

Ingredients

• 3 tbsp
• 1 1/2 tbsp
• 2 tbsp
• 1 1/2 tsp
• 1/3 cup
• 1 tbsp
• 1/8
• 1/2
• 1 1/2 cup
• 2 cup

Method (preview)

1. 1

   Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow.

2. 2

   Add garlic, onion and jalapeno; cook 1 to 2 minutes, until onion becomes translucent.

3. 3

   Add half the corn along with all other ingredients(except garnishes), reserving other half of corn to be added atthe end.

4. 4

   Bring the soup to a low, even boil.

5. 5

   Boil for 5 minutes.

6. 6

   Remove soup from heat.

7. 7

   Use a hand-held propeller blade processor to process in batches to the consistency of a course puree.

8. 8

   Return the soup to the burner and add the reserved corn.

9. 9

   Bring the soup to a boil once again being extremely careful to avoid scorching or burning the soup.

10. 10

    Serve, garnished with blue corn tortilla chips, cilantro and sharp cheddar cheese.