Ingredients
-
3
-
1 1/2
-
1 1/2
-
2
-
1 1/2
-
1
-
1 1/2
-
1/3
-
2 1/2
-
1
-
1/8
-
1/2
-
1 1/2
-
1
-
24
Directions
Ca Kitchen White Corn Tortilla Soup, this is a copycat recipe for a great soup without chicken, though you could certainly add some , We’ve made this since we bought Calif Pizza Kitchen’s first cookbook in the late ’90’s We make double batches of this soup 3-4 times a year and freeze Can easily add rotisserie chicken, can use veggie stock to make vegetarian So we use it for casual group gatherings ALL have loved it and asked for the recipe Usually, we use canned chopped tomatoes to save time
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Steps
|
1
Done
|
Over Medium-High Heat, Fry Tortilla Squares in Olive 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. |
|
2
Done
|
Transfer to an 8 Quart Pot. |
|
3
Done
|
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. Remove Soup from Heat. Use a Hand-Held Propeller Blade Processor to Process in Batches to the Consistency of a Course Puree. (you Can Also Process in Batches in a Blender). |
|
4
Done
|
Return the Soup to the Burner and Add the Reserved Corn. Bring the Soup to a Boil Once Again Being Extremely Careful to Avoid Scorching or Burning the Soup. Serve, Garnished With Blue Corn Tortilla Chips, Cilantro and Sharp Cheddar Cheese. |
