Ca Kitchen White Corn Tortilla Soup Recipes
CA KITCHEN WHITE CORN TORTILLA SOUP
Make and share this Ca Kitchen White Corn Tortilla Soup recipe from Food.com.
Provided by chia2160
Categories Corn
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 583.2, Fat 34.1, SaturatedFat 14.5, Cholesterol 66.5, Sodium 2649.1, Carbohydrate 48.1, Fiber 7.1, Sugar 15.3, Protein 27.3
CORN TORTILLA SOUP
Provided by Food Network
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 11
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
BLUE CORN TORTILLA SOUP
Make and share this Blue Corn Tortilla Soup recipe from Food.com.
Provided by Mimi Bobeck
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Chop vegetables and place into a 4-quart pot.
- Sauté vegetables over medium heat in 4 tablespoons of butter heat until fork tender- approximately 8- 10 minutes.
- Add the remaining ingredients, and bring to a boil slowly, watch not to scald the bottom of the pot.
- Bring down to a simmer and cook until the tortillas and the vegetables are cooked- approximately 20 minutes.
- Add heavy cream, and salt and pepper.
- Remove from the heat place soup into a blender& blend until smooth.
- Watch not to fill the blender to high.
- The soup can scald you.
Nutrition Facts : Calories 621.3, Fat 38.6, SaturatedFat 22, Cholesterol 112, Sodium 873.6, Carbohydrate 59.4, Fiber 9.2, Sugar 5.1, Protein 13.8
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- 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.
- 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.
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