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
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