California Pizza Kitchen
Yield:> 6 (1 1/2-cup) servings
3 tablespoons olive oil>
3 (6-inch) corn tortillas, cut in 1-inch squares>
2 tablespoons minced white onion>
1 1/2 teaspoons minced jalapeno>
1 1/2 teaspoons minced garlic>
1 pound white corn kernels, divided>
1 1/2 pounds tomatoes, chopped>
1/3 cup tomato paste>
2 1/2 teaspoons ground cumin>
1/2 teaspoon chili powder>
1 tablespoon kosher salt>
1/8 teaspoon ground white pepper>
1 1/2 cups water>
4 cups chicken stock (preferably homemade)>
Blue corn tortilla chips, for optional garnish>
Shredded Cheddar cheese, for optional garnish>
Chopped fresh cilantro, for optional garnish>
Heat oil in a large pot over medium-high heat. Add tortilla squares; fry until
they begin to crisp and turn golden. Reduce heat to low; add onion, jalapeno
and garlic. Cook 3 minutes or until onion is translucent.
Add half the corn, tomatoes, tomato paste, cumin, chili powder, salt, pepper,
water and stock. Increase heat to medium-high; bring soup to a low boil. Boil
for 5 minutes, stirring occasionally. Use an immersible blender to puree soup,
or process in batches in a food processor or blender until nearly smooth.
Return to heat; add remaining corn. Bring to a boil, stirring frequently to
prevent scorching. Serve hot, garnished with chips, cheese and-or cilantro.
Per serving:> 275 calories; 11g fat (36 percent calories from fat);
2g saturated fat; 5mg cholesterol; 9g protein; 35g carbohydrate; 10g sugar; 5g
fiber; 1,454mg sodium; 33mg calcium; 655mg potassium.