Sedona Corn Tortilla Soup

Sedona Corn Tortilla Soup 

( My version to California Pizza Kitchen soup)

3 tbsp olive oil

2 cup frozen corn kernels

1/3 cup yellow corn mil

10 tortilla chips

1 large chopped onion

2 cloves garlic

1/4 jalapeño chopped or green chili (optional)

3-4 large tomato chopped

4 tsp tomato paste

2 tsp ground cumin

1 tsp Taco seasoning ( optional)

Salt to taste

1/4 tsp white pepper powder (optional)

1/4 tsp cinnamon powder

5 cup hot water with I vegetable bouillon or equivalent quantity of vegetable stock.

Fresh cilantro for garnish.

Some crushed tortilla chips for garnish.

In a large pot, Sauté cumin seeds, jalapeño,onion and garlic in olive oil until it turns light brown. Add corn flour to it and sauté another minute or two. Add tomatoes and 1 cup frozen corn kernels and sauté for another couple minutes. Pour hot water with vegetable bullion or vegetable stock. Add salt, pepper,cinnamon powder, and tomato paste. Let it cook for 20 minutes over medium heat. Use hand held blender and blend it to soup consistency. If the soup is too runny you can add more tortilla chips into boiling soup and continue blending. If the soup is too thick add some hot vegetable stock. 

Add the remaining 1 cup corn kernels to the soup and heat the soup for another minute. Serve hot, garnishing with cilantro and crushed tortilla or tricolor tortilla strips. 

( if you don't have corn mil then just substitute recipe with 6-7 tortilla corn chips)