3 Tbs olive oil
1 1/2 seven inch corn tortillas cut into 1 in squares
1 1/2 Tbs minced fresh garlic
2 Tbs minced white onion
1 1/2 tsp peppers
1 lb white corn kernels
1 1/2 lbs chopped, ripe red tomatoes
1/3 cup tomato paste
2 1/2 tsp ground cumin
1 Tbs salt
1/8 tsp pepper
1/2 tsp chili powder
1 1/2 cups water
1 qt chicken stock
24 blue corn tortilla chips (optional garnish)
2 cups shredded sharp chedder (optional garnish)
Over medium-high heat, fry tortilla squares in 0live oil until they begin to crisp and turn a golden yellow. Add garlic, onion and peppers; cook 1-2 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. Use a hand-held propeller blade processor(bamix) to consistency of a course puree.
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. Serve, garnished with tortilla chips, and cheese.
*My friend Riann cooked this for dinner last night and it was delicious!