By Harlene Deane
This recipe for Sedona White Corn Tortilla Soup is adapted from The California Pizza Kitchen Cookbook and has been a family favorite for years. See the chef’s notes at the end for time-saving tips. Makes 6-8 servings.
• 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 onion
• 1 1/2 teaspoons minced jalapeno pepper
• 1 pound white corn kernels**
• 1 1/2 pounds chopped, ripe red tomatoes***
• 1/3 cup tomato paste
• 2 1/2 teaspoons ground cumin
• 1 tablespoon kosher salt
• 1/8 teaspoon ground white pepper
• 1/2 teaspoon chili powder
• 1 1/2 cups water
• 1 quart chicken stock
• Blue corn tortilla chips (garnish)
• 2 cups shredded sharp cheddar cheese (garnish)
• 1/2 cup chopped fresh cilantro (garnish)
1. Over medium-high heat, fry tortilla squares in 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. 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.
2. Remove soup from heat. Use an immersion blender or food processor to process in batches to the consistency of a coarse puree.
3. Return the soup to the burner and add the reserved corn. Bring to a boil being careful to avoid scorching or burning.
4. Serve, garnished with blue corn
tortilla chips, cilantro and sharp cheddar cheese.
*no time? Use minced garlic in the jar. Seminole is my favorite and is available at Publix.
**Frozen white corn is another time saver. No need to thaw. Can also use yellow corn.
***Pomi chopped tomatoes in the box is a great substitute for fresh.
Prep your ingredients ahead of time. Put the minced garlic, onion and jalapeno in one small bowl. Then put the spices in another small bowl. Measure out the remaining ingredients separately, then all you have to do is add them according to the recipe. Have fun!