White Corn Tortilla Soup

This is a soup like the one they serve at California Pizza Kitchen called Sedona White Corn Tortilla Soup.  I add a can of Great Northern beans to make it a bit more hearty.  They just get blended up with the rest of the soup.  I think this soup is great served with some sweet cornbread crumbled over the top.  Adds a nice contrast to the "kind of" spicy soup.

White Corn Tortilla Soup
3 Tbsp. olive oil
5 corn tortillas, cut into 1-inch squares
1 1/2 Tbsp. minced fresh garlic
2 Tbsp. minced white onion
1 1/2 tsp. minced jalapeño pepper, optional
1 pound white corn kernels, divided
1 can Great Northern beans, rinsed, drained
1 1/2 pounds chipped, ripe red tomatoes
1/3 cup tomato paste
2 1/2 tsp. ground cumin
1 tsp. salt
1/8 tsp. ground pepper
1/2 tsp. chili powder
1 1/2 cups water
1 quart chicken broth, or vegetable broth
Optional Garnish:  tortilla chips, shredded cheese, fresh cilantro, sour cream, etc.

Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow.  Add garlic, onion and jalapeño; cook 1-2 minutes, until onion becomes translucent.  Add half the corn along with all other ingredients (except garnishes), reserving other half of corn to be added at the end.  Bring the soup to a low, even boil.  Boil for 5 minutes.

Remove soup from heat.  Use a hand-held processor, food processor, or blender to process soup in batches to the consistency of a course puree.

Return the soup to the burner and add the reserved corn.  Bring the soup to a boil once again being extremely carful to avoid scorching or burning.  Serve with garnishes.  Makes 6-8 servings.