Artichoke Tortilla Soup

Anxious to try this one

Category: Soups, Stews and Chili

Cuisine: Mexican

☆☆☆☆☆

1 review 
Ready in 45 minutes
by webtexan

Ingredients

4 cooked, cooled and chopped artichoke hearts, stems and bottoms

1 49 1/2-ounce can chicken broth

1 6-ounce can tomato paste

4 corn tortillas cut into inch pieces

1 pound frozen white corn

3 tablespoons Olive oil

2 tablespoons Garlic chopped

1/2 yellow onion chopped

1 tablespoon finely minced jalape?o peppers

2 teaspoons Ground cumin

1 tablespoon Salt

Black pepper to taste

1 teaspoon Chili Powder


Directions

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.

Reviews

☆☆☆☆☆

[I posted this recipe.]

webtexan

Review this recipe »

Related Recipes

Get the BigOven app!

Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)