Recipe - Sedona Corn Tortilla Soup

3 tablespoon Olive oil
2 Corn tortilla; cut into
small
; pieces
4 Cloves garlic; minced
2 Jalapeno chillies; minced
1 small Onion; finely chopped
500 g Corn kernels
750 g Ripe tomatoes; minced
1/3 cup Tomato paste
3 teaspoon Cumin
1 tablespoon Sea salt
Pepper to taste
One half teaspoon Chilli pepper
6 cup Vegetable or chicken stock
24 Blue or yellow corn chips;
to serve
Sour cream; to serve
Coriander; to serve

Heat the oil and add the pieces of tortilla, cooking until they become
crisp and golden, about 5 minutes. Add the garlic, chillies and onion and
cook for a further 5 minutes until the vegetables are soft. Add half the
corn, minced tomatoes, tomato paste, cumin, salt, pepper and stock and bring
to the boil. Simmer for 10 minutes.

Puree the soup using a hand held "wand" or transfer the soup to a blender
or food processor to process to a course puree.

Return the soup to the pot and gently reheat to boiling. Add the remaining
corn. Serve immediately, garnished with the corn chips, sour cream and
coriander.

Converted by MC_Buster.

Per serving: 1166 Calories (kcal); 48g Total Fat; (33% calories from fat);
29g Protein; 186g Carbohydrate; 0mg Cholesterol; 6512mg Sodium Food
Exchanges: 8 Grain(Starch); 0 Lean Meat; 12 Vegetable; 0 Fruit; 8 One half Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.