A fall favorite and great post run fuel and electrolyte replacement!

Ingredients:

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.

Directions:

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…

Categories: Recipes

Tags: California Pizza Kitchen, Recipe, Soup, Soup Recipes, Vegetarian Recipes