I resolve to make more soup.

Lose weight, read books more, watch tv less. Drive slower, walk faster. Yadda, yadda, yadda…been there, done that. Instead, I resolve to make more soup, something that I actually enjoy and is, in fact, very good for me.  Like this one.

White Corn Tortilla Soup

Serves 6

3T olive oil

1.5T garlic, minced fine

1.5 7″ corn tortilla, cut into 1″ squares

2T white onion, minced

1.5t jalapeno peppers, seeded, cored, minced *

1 pound white corn kernels, frozen or fresh

1.5 pounds tomatoes, chopped, canned or fresh **

1/3C tomato paste

2.5t cumin

1T salt

1/8t white pepper

1/2t chili powder

1.5C water

1 quart chicken stock, low fat, low salt

big handful shredded cheddar cheese

cilantro for garnish

sour cream, , optional

Over medium high heat, fry the tortilla squares in olive oil until golden and they begin to crisp. Add garlic, onion and jalapeno, cook, stirring for 1-2 minutes. Add spices, cook 1-2 more minutes, stirring. Add half the corn and all other ingredients, except for cheese and garnishes.  Bring to a low, even boil for 5 minutes. Remove from heat.

Using an immersion blender, or stand blender, process to a coarse puree.

Return to heat and add rest of corn. Again, bring to a low boil…be careful to avoid scorching or burning. Hold at low boil for one minute. Stir in cheese.

Serve, letting guests stir in sour cream, then cilantro.  Enjoy with beer. Cold beer.

* start with this amount of jalapeno, unless you know enjoy more heat.

** I usually use canned, fire-roasted diced tomatoes.

Recipe: thanks to Harlene Dean, harlene@thehomechef.com

Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. (c) All Rights Reserved, 2012

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