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Sedona White Corn Tortilla Soup
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Categories: Soups
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Total Time: 30 min.

This is a great Southwestern soup from one of my favorite inexpensive restaurants, the California Pizza Kitchen chain. The restaurant serves it solo or alongside a potato-leek soup. The many spices keep this soup low in calories, but high on flavor. If you want to reduce the fat content, you can use less oil for frying the tortillas. It should be a great dish to serve on special occasions or even during random nights playing drinking or playing poker games with friends and family at home.

3 tablespoons olive oil
1 1/2 corn tortillas - cut in 1" pieces
1 1/2 tablespoons garlic - minced
2 tablespoons white onions - minced
1 1/2 teaspoons jalapeno chile pepper - minced
1 pound white corn kernels
1 1/2 pounds tomato - chopped
1/3 cup tomato paste
2 1/2 teaspoons cumin
1 tablespoon salt
1/8 teaspoon white pepper
1/2 teaspoon chili powder
1 quart chicken stock

Over medium high heat, fry the 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, untill onion is translucent. Add half the corn, and the rest of the other ingredients (tomatoes thru chicken stock), reserving half the corn to be added at the end. Bring the soup to a low, even boil.

Remove soup from heat. Use a hand held propellor blade processor, or a food processor, or a blender to puree the soup in batches.

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.


Calories: 176 Calories From Fat: 41%
Protein: 4g Carbohydrate: 22g
Cholesterol: 0mg Sodium: 2638mg


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