3 Tbsp. Extra Virgin Olive Oil
1 1/2 seven inch Corn Tortillas, cut into 1-inch squares
1 1/2 Tbsp. Garlic, fresh, minced
2 Tbsp. White Onion, minced
1 1/2 tsp. Jalapeno Pepper, minced
1 pound White Corn Kernels
1 1/2 pounds Tomatoes, chopped
1/3 cup Tomato Paste
2 1/2 tsp/ Cumin, ground
1 Tbsp. Kosher Salt
1/8 tsp. White Pepper, ground
1/2 tsp. Chili Powder
1 1/2 cups Chicken Stock
Tortilla chips, shredded Sharp Cheese, and Fresh Cilantro make excellent edible garnishes.
1. Over medium high heat, fry tortilla squares in olive oil until they begin to crisp. Add garlic, onion and jalapeno and cook for 1-2 minutes until onion turns translucent. Add half the corn along with all other remaining ingredients. Bring the soup to a low boil. Boil for 5 minutes.
2. Remove soup from heat. Using a hand held food processor, blend soup into a puree.
3. Add remaining corn and bring to a boil. Serve with desired garnishes and enjoy!
Nutrition per cup:
270 calories 17 grams fat, 27 grams carbohydrate, 4 grams protein (note you want a 3:1 CHO:PRO ratio post exercise so add some cheese, tofu or diced chicken). There are 695 milligrams of sodium/cup and the tomato base is a rich source of potassium for electrolyte replacement. If you aren’t an athlete, cut the Kosher Salt in 1/2 and you won’t miss a beat, a heart beat that is…