Laun/Pruett Recipe Collection
White Corn Tortilla Soup (Eric and Laura)

3 tbsp olive oil
1 1/2 seven-inch corn tortillas, cut into 1 in squares
1 1/2 tbsp minced fresh garlic
2 tbsp minced white onion
1 1/2 tsp minced jalapeno pepper
1 pound white corn kernels
1 1/2 lbs chopped, ripe red tomatoes
1/3 cup tomato paste
2 1/2 tsp ground cumin
1 tbsp kosher salt
1/8 tsp ground white pepper
1/2 tsp chili powder
1 1/2 cups water
1 quart chicken stock

Over med heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow. Add garlic, onion and jalapeno; cook 1-2 min, until onion becomes translucent. Add half the corn along with all other ingredients, reserving other half of corn to be added at the end. Bring the soup to a low, even boil. Boil for 5 min.

Remove soup from heat. Use a hand-held propeller blade processor or food processor to process in batches to the consistency of course puree.

Return soup to the burner and add the reserved corn. Bring the soup to a boil once again being careful to avoid scorching or burning. Serve alone or with blue corn tortilla chips, cilantro and sharp cheddar cheese for garnish.

Recipe Contributed by Laura Laun from California Pizza Kitchen