Source: Adrienne Meier, Ocean Mist Farms

Serves: 8

Ingredients

4 cooked, cooled and chopped Artichoke Hearts, stems and bottoms (See "How to Prepare & Cook")
1 can (49 1/2 ounce) of chicken broth
1 can (6 ounce) tomato paste
4 corn tortillas, cut into inch pieces
1 pound of frozen white Corn
3 tablespoons of olive oil
2 tablespoons of chopped garlic
1/2 of a yellow Onion, chopped
1 tablespoon of finely minced jalapeno pepper
2 teaspoons ground cumin
1 tablespoon of salt
black pepper to taste
1 teaspoon of chili powder

Directions

In a large dutch oven over medium-high heat, add olive oil and fry tortilla pieces until crispy. Place crispy tortilla pieces aside for garnishment.

Add garlic, Onion and jalapeno pepper and cook for 2 minutes.

Add all the other ingredients and bring to a slow boil. Reduce heat to a simmer and simmer for 5 minutes.

Remove soup from heat and in batches puree soup in food processor or with hand held processor. Consistency should be a course puree with some Corn kernels still whole. Return soup to pot and heat to a boil.

Serve soup garnished with sour cream and crispy tortilla strips.