Artichoke Tortilla Soup

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Serves: 8
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Prep Time: 10 Minutes
Cook Time: 15 Minutes
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Dietary Preferences:

Gluten-Free
Vegetarian

Ingredients

  • 4 cooked artichoke hearts, stems and bottoms, chopped
  • 1 can (49 ½ oz.) chicken broth (vegetable broth if vegetarian)
  • 1 can (6 oz.) tomato paste
  • 4 corn tortillas, cut into inch pieces
  • 1 lb. frozen white corn
  • 3 tbsp. olive oil
  • 2 tbsp. chopped garlic
  • ½ yellow onion, chopped
  • 1 tbsp. jalapeno pepper, finely minced
  • 2 tsp. ground cumin
  • 1 tbsp. salt
  • Black pepper, to taste
  • 1 tsp. chili powder

Directions

  1. 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.
  2. Remove soup from heat and in batches puree soup in food processor or with hand held processor.
  3. 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.
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