In a dutch oven over medium high heat, fry tortilla squares in olive oil until they begin to crip and turn golden yellow. Add garlic, onion, and jalapeno (remove the seeds and vein before mincing to reduce the "heat" of this soup). Cook 2 minutes or until onions become translucent. Add 1 cup of the white corn kernels along with all the other remaining ingredients (except the garnishes). Bring the soup to a low, even boil. Boil 5 minutes.
Remove soup from the heat. Use a hand held batch mixer and process soup to a consistency of a course puree. You can also process the soup in batches in a blender to achieve the same effect. Return the soup to the burner and add the remaining 1 cup white corn kernels. Bring the soup to a low boil once again being extremely careful to avoid scorching or burning the soup.
Serve topped with blue tortilla chips, shredded cheddar cheese and cilantro.
To make this a vegetarian soup, substitute vegetable stock for chicken stock. To make this a meal, add 1/2 pound shredded roasted chicken after blending soup in batches.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (526g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 210 (31%)|
|Amt Per Serving||% DV|
|Total Fat 23.3g||31 %|
|Saturated Fat 9.7g||49 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 44.4mg||14 %|
|Sodium 1458.5mg||50 %|
|Potassium 1250.4mg||33 %|
|Total Carbohydrate 98.5g||29 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 90.7g|
|Protein 26.6g||38 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 686
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