Confetti Corn Soup with Nacho Tortilla Chips

Confetti Corn Soup with Nacho Tortilla Chips
Serves 4
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Ingredients
  1. I quart low-sodium vegetable stock
  2. 3 ears organic sweet corn, fresh / cut off the cob (or 2-3 cups frozen)
  3. 4 small potatoes, diced
  4. 1 onion, finely diced
  5. 2 cloves of garlic, grated on a microplane, pressed in a garlic press, or finely minced
  6. 2-3 large stalks celery, thinly sliced
  7. 1 large red bell pepper, finely diced
  8. 2 tablespoons fresh thyme, leaves removed
  9. 2 tablespoons olive oil
  10. ½ teaspoon paprika
  11. ½ teaspoon ground cumin
  12. Salt and pepper, to taste
  13. 2-3 scallions, scissor cut - for garnish
  14. Handful of fresh cilantro, scissor cut - for garnish
  15. Shredded cheese (cheddar, mozzarella, parmigiano, other) - for garnish
Instructions
  1. Heat a soup pot over medium heat. Add in olive oil and onion. Saute for 2-3 minutes until the onions become translucent but not brown. Add in celery, potatoes, garlic, corn, bell peppers, fresh thyme, paprika, cumin. Stir together and let cook for another 2-3 minutes. Add in the stock and let simmer while you prepare the tortillas. Let the soup cook until veggies are tender, about 15-20 minutes.
For the NACHO CHIPS
  1. 1 package flour tortillas, cut into 6 equal triangles
  2. Homemade spice mixture of garlic powder, onion powder, oregano, paprika and salt (all to taste)
  3. DIRECTIONS: Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  4. Prepare your spice mixture.
  5. Cut up tortillas into triangles. Brush with olive oil. Place on baking sheet.
  6. Sprinkle with your homemade seasoning.
  7. Bake in an oven for 10 minutes or lightly golden brown.
PLATING YOUR SOUP
  1. Prepare scallions and cilantro for garnish. Grate cheese for garnish.
  2. Ladle your soup into your bowl. Top with scallions, cilantro and cheese. Serve with tortilla chips.
FreshmadeNYC | Cooking Studio & Events | New York City | SOHO https://freshmadenyc.com/

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