Ca Kitchen White Corn Tortilla Soup Food

CA KITCHEN WHITE CORN TORTILLA SOUP

Steps:

• 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.
• transfer to an 8 quart pot.
• 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).
• 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.

CORN TORTILLA SOUP

Steps:

• Heat olive oil in soup pot. Add garlic, jalapenos, red onion, and cumin. Add chicken stock, corn tortillas, and scallions. Simmer 20 minutes. Add lime and cilantro.
• To serve, ladle into bowls and top with sour cream, fried leeks, and diced tomatoes

TORTILLA SOUP

Steps:

• 1. Heat oil in a medium saucepan over medium heat. Add onion, garlic, chipotle, chili powder, and 2 teaspoons salt and cook until onion softens, about 5 minutes. Add chicken broth, bring to a boil, reduce heat to a simmer and cook uncovered, for 10 minutes. Add corn and cook for 5 minutes more.
• 2. Remove soup from heat and stir in tomato, chicken, cilantro, and lime juice. Divide tortilla chips among 4 warmed bowls, ladle soup on top, and serve. Serve with lime wedges, if desired.

CHICKEN, POBLANO AND CORN TORTILLA SOUP

Steps:

• Combine the onion, scallion whites, poblanos, 3/4 cup corn and the olive oil in a large pot over medium-high heat. Season with a big pinch each of salt and pepper and cook, stirring occasionally, until the vegetables are tender but not browned, 5 to 7 minutes. Add the tortillas and coriander and cook, stirring, until combined, about 1 minute. Add the chicken broth and tomatoes and bring to a boil. Season the chicken with salt and add to the pot. Reduce the heat to medium and simmer until the chicken is cooked through, 12 to 15 minutes. Remove the pot from the heat; remove the chicken to a plate.
• Working in two batches, transfer the soup to a blender and carefully blend until very smooth (the liquid will be very hot). Clean out the pot and return the soup to the pot; season with salt.
• Shred the chicken with your fingers. Thin the sour cream with 1 tablespoon water. Heat the remaining 1/2 cup corn in the microwave until just hot, about 30 seconds.
• Divide the soup among bowls. Top with the sour cream, chicken, corn and scallion greens.