Soup (sometimes I make this vegan, simple vegetarian soup and use mild green peppers because we don’t like too much spice)
3 tablespoons olive oil
1 1/2 small corn kernels, cut into 1-inch pieces
1 1/2 tablespoons minced garlic
2 tablespoons roasted onion
1 1/2 teaspoons chopped jalapeno pepper
1 pound white corn (2 cups)
1 1/2 pounds ripe tomatoes, diced
1/3 cup tomato paste
2 1/2 teaspoons ground cumin
1 teaspoon kosher salt
1/8 teaspoon ground white pepper
1/2 teaspoon chili powder
1 1/2 cups water
1 can chicken @
Chopped cilantro
Instructions
Fry tortillas in olive oil over medium heat until they begin to brown and turn golden. oil until it turns yellow. Add garlic, onion, and jalapeno; Cook until the onion softens, 1 to 2 minutes. Add half the corn and reserve the other half of the corn for extra seasoning. Bring the soup to a boil. Boil for 5 minutes.
Remove the soup from the stove. Puree coarsely with a hand blender. Add reserved corn. Bring the soup back to a boil and add . Enjoy it!
