Sometimes you just need soup. And although pouring it out of the can and into a pot is pretty darn easy — having homemade soup is always better and not nearly as hard as you might think. One of our favs is the original Corn Tortilla Soup from California Pizza Kitchen. The new and “improved” one doesn’t hold a candle to their original recipe. Make this, it’s the BEST and 100% #lilmamaapproved.
Here’s whatcha need:
3/4 cup Olive Oil
6 seven-inch Corn Tortillas, cut into 1″ squares
3 gloves minced fresh Garlic
1 lg White Onion, minced
2 Jalapeno Pepper, seeded and minced
2 14.5 oz cans corn kernels (white corn if possible)
1 14.5 cans diced tomatoes, drained
1 6 0z can Tomato Paste
2 teaspoons ground Cumin
1 tablespoon Kosher salt
1/2 teaspoon ground White Pepper
2 teaspoons Chili Powder
2 quarts chicken stock
blue corn tortilla chips (optional garnish)
shredded cheddar cheese (optional garnish)
chopped fresh cilantro (optional garnish)
Here’s whatcha do:
In a large saucepan or dutch oven, fry tortilla squares in olive oil over medium-high heat until they begin to crisp and turn a golden yellow. Pour off all but 1 tablespoon of the oil. Add garlic, onion and jalapeno; cook 3 to 4 minutes over medium heat, until onion becomes translucent. 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. Add salt and pepper to taste.