Tortilla and White Corn Soup

Ready in 1h

A delicious, versatile Tex-Mex soup that can be made vegetarian or into a meal.


3 tablespoons Olive oil
2 small Corn Tortillas; Cut into 1 inch squares
1 1/2 tablespoons Garlic; Minced
2 tablespoons Yellow onion; Minced
1 1/2 teaspoons Jalapeno peppers; Minced
2 cups White Corn Kernels; Fresh or Frozen
1 1/2 pounds Ripe Tomatoes; Chopped
1/3 cup Tomato paste
2 1/2 teaspoons Ground cumin
1 tablespoon Kosher Salt
1/8 teaspoon Ground white pepper
1 1/2 cups Water
1 quart Chicken Stock
24 Blue corn tortilla chips
2 cups Cheddar cheese; Shredded
1/2 cup Fresh Cilantro; Roughly chopped

Original recipe makes 6 Servings



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.

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