In a large dutch oven over medium-high heat, add olive oil and fry tortilla pieces until crispy. Place crispy tortilla pieces aside for garnishment.
Add garlic, Onion and jalapeno pepper and cook for 2 minutes.
Add all the other ingredients and bring to a slow boil. Reduce heat to a simmer and simmer for 5 minutes.
Remove soup from heat and in batches puree soup in food processor or with hand held processor. Consistency should be a course puree with some Corn kernels still whole. Return soup to pot and heat to a boil.
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|Serving Size: 1 Serving (167g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 43 (15%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 51.6mg||2 %|
|Potassium 369.6mg||10 %|
|Total Carbohydrate 58.1g||17 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 49.7g|
|Protein 7.9g||11 %|
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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: 287
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