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.