BLUE CORN TORTILLA SOUP

Blue Corn Tortilla Soup image

Provided by Mimi Bobeck

Categories Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

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1 lb blue corn tortillas
1/2 onion
1 green pepper
1 red pepper
4 stalks celery
4 cups chicken broth
1/2 tablespoon cumin
1/2 teaspoon cayenne pepper
1 cup heavy cream
4 tablespoons unsalted butter
salt and pepper

Steps:

Chop vegetables and place into a 4-quart pot.
Sauté vegetables over medium heat in 4 tablespoons of butter heat until fork tender- approximately 8- 10 minutes.
Add the remaining ingredients, and bring to a boil slowly, watch not to scald the bottom of the pot.
Bring down to a simmer and cook until the tortillas and the vegetables are cooked- approximately 20 minutes.
Add heavy cream, and salt and pepper.
Remove from the heat place soup into a blender& blend until smooth.
Watch not to fill the blender to high.
The soup can scald you.

Nutrition Facts : Calories 621.3, Fat 38.6, SaturatedFat 22, Cholesterol 112, Sodium 873.6, Carbohydrate 59.4, Fiber 9.2, Sugar 5.1, Protein 13.8