Remember going to CPK and ordering the Tortilla Soup? It was soooo good and now they don’t serve that one anymore. They’ve replaced it with a not as low cal cream-based recipe…Which is still yummy!! We are trying to encourage healthy eating together, Fun!! This is a delicious way to do it!
Jess I must say improved the original recipe with flavorful & healthy toppings and bites of chicken. I’ve eaten it like three times in a row… it’s that good!
I love my wife!
Here is the recipe!! Enjoy making it!! It’s fun and not too hard!
Tortilla Soup
Ingredients:
3 Tablespoons Olive Oil ( I use a little more because I use more tortillas)
1 1/2 &” corn tortillas cut into 1 – inch squares (I always use way more)
1 1/2 Tablespoons minced fresh garlic
2 Tablespoons minced white onion ( I like to use sweet onions)
1 1/2 teaspoons minced fresh jalapeno pepper
1 pound white corn kernels (I use the sweet frozen corn from Trader joes)
1 1/2 pounds chopped fresh tomatoes
1/3 cup tomato paste
2 1/2 teaspoons ground cumin
1 Tablespoon kosher salt
1/8 teaspoon ground white pepper
1/2 teaspoon chile powder
1 1/2 cups water
1 quart chicken broth
Preparation:
1. Over medium high heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow. Add garlic, onion and jalapeno pepper; cook 1 to 2 minutes until the onion becomes translucent. Add half the corn along with all the other ingredients, reserving half the corn to be added at the end. Bring the soup to a low, even boil. Boil for 5 minutes.
2. Remove soup from heat. Use a hand held propeller blade food processor to process to the consistency of a course puree. (I don’t have one of those fancy things yet!! So I scooped the soup into a blender and it worked great! I only had to do 3 trips to the blender).
3. Return the soup to the burner and add the reserved corn. Bring the soup to a boil, once again being extremely careful to avoid scorching or burning. Serve, garnish with tortilla strips and I added green onions, cilantro and reduced fat mozzarella cheese!!
