Sedona White Corn Tortilla Soup Recipe

Name: Sedona White Corn Tortilla Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 T. olive oil; 2 seven-inch corn tortillas cut into 1-inch squares; 1 T. minced fresh garlic; 2 T. minced white onion; 1 A 1/2 tsp. minced jalapeno pepper; 1 lb. white corn kernels; 1 A 1/2 lbs chopped, ripe red tomatoes; 1/3 c. tomato paste; 2 A 1/2 tsp ground cumin; 1 T. kosher salt; A 1/4 tsp. ground white pepper; 1 tsp. chili powder; A 1/2 cups water; 1 quart chicken stock; Blue corn tortilla chips, (garnish); Cheddar cheese, shredded (garnish); Chopped fresh cilantro (garnish)

Servings: persons

3 T. olive oil
2 seven-inch corn tortillas cut into 1-inch squares
1 T. minced fresh garlic
2 T. minced white onion
1 A 1/2 tsp. minced jalapeno pepper
1 lb. white corn kernels
1 A 1/2 lbs chopped, ripe red tomatoes
1/3 c. tomato paste
2 A 1/2 tsp ground cumin
1 T. kosher salt
A 1/4 tsp. ground white pepper
1 tsp. chili powder
A 1/2 cups water
1 quart chicken stock
Blue corn tortilla chips, (garnish)
Cheddar cheese, shredded (garnish)
Chopped fresh cilantro (garnish)

1
Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn golden yellow.
2
Add garlic, onion and jalapeno; cook 1 to 2 minutes, until onion becomes translucent.
3
Add half the corn along with all the other ingredients (except garnishes), reserving other half of corn to be added at the end.
4
Bring the soup to a low even boil.
5
Boil for 5 minutes.
6
Remove soup from heat.
7
Use a hand-held propeller blade processor or food processor to process in batches in the consistency of a course puree.
8
Process the remaining corn in a food processor for 2 minutes.
9
Return the soup to burner and add the reserved corn.
10
Bring the soup to a boil once again being careful not to burn.
11
Serve, garnish with blue corn tortilla chips, cilantro and cheddar cheese.

1105

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 T. olive oil, 2 seven-inch corn tortillas cut into 1-inch squares, 1 T. minced fresh garlic, 2 T. minced white onion, and more.

Yes, Sedona White Corn Tortilla Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!