Ca Kitchen White Corn Tortilla Soup

• 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)

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.

olive oil, corn tortillas, fresh garlic, white onions, jalapeno peppers, white corn kernels, tomatoes, tomato paste, ground cumin, kosher salt, white pepper, chili powder, water, chicken, tortilla chips, cheddar cheese, fresh cilantro

Taken from www.food.com/recipe/ca-kitchen-white-corn-tortilla-soup-135411 (may not work)