Sedona White Corn Tortilla Soup by CPK edited by B. Walker

Delicious.. its a little tedious.. but whole thing takes about 30-40 min to make! (unless you buy "just chicken" from TJs (cuts out the cooking chicken part...and tortilla strips vs. making them - then it's about 20 min). Sean loved it with shredded chicken added, cheese, chips and avocado..I boiled chicken on the side, then shredded it and put it in after.. Also I used green chiles instead of Jalapenos- more mild.

Ingredients
3 Tbsp Olive Oil
1 1/2 seven-inch Corn Tortillas; cut into 1" squares
1 1/2 Tbsp. minced fresh Garlic
2 Tbsp. minced White Onion
1 1/2 ts minced Jalapeno Pepper
1 lb. White Corn kernels
1 1/2 lbs. chopped; ripe red Tomatoes
1/3 c Tomato Paste
2 1/2 ts ground Cumin
1 Tbsp Kosher salt
1/8 ts ground White Pepper
1/2 ts Chili Powder
1 1/2 c Water
1 qt vegetable stock
24 blue corn tortilla chips (optional garnish)
2 c shredded cheddar cheese (optional garnish)
1/2 c chopped fresh cilantro (optional garnish)

Directions

1. Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow. [If you buy store bought tortilla strips, start here] 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.
2. 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.
3. 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.
4. Serve, garnished with blue corn tortilla chips, cilantro and sharp cheddar cheese.