Ca Kitchen White Corn Tortilla Soup

this is a copycat recipe for a great soup without chicken, though you could certainly add some.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3  tablespoons olive oil
• 1 1⁄2  seven-inch corn tortillas, cut into 1-inch squares
• 1 1⁄2 tablespoons  minced fresh garlic
• 2  tablespoons  minced  white onions
• 1 1⁄2 teaspoons  minced  jalapeno peppers
• 1  lb white corn kernels
• 1 1⁄2 lbs plum tomatoes, chopped
• 1⁄3 cup tomato paste
• 2 1⁄2 teaspoons ground cumin
• 1  tablespoon kosher salt
• 1⁄8 teaspoon white pepper
• 1⁄2 teaspoon chili powder
• 1 1⁄2 cups water
• 1  quart  chicken stock
• 24  blue corn tortilla chips (optional garnish)
• 2  cups  shredded cheddar cheese (optional garnish)
• 1⁄2 cup  chopped fresh cilantro (optional garnish)

Directions

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; cook 1 to 2 minutes, until onion becomes translucent.
2. transfer to an 8 quart pot.
3. Add half the corn along with all other ingredients (except garnishes), reserving other half of corn to be added at the end. Bring the soup to a low, even boil. Boil for 5 minutes. Remove soup from heat. Use a hand-held propeller blade processor to process in batches to the consistency of a course puree. (You can also process in batches in a blender).
4. 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 the soup. Serve, garnished with blue corn tortilla chips, cilantro and sharp cheddar cheese.