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.

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