To the pot add the onion and garlic and sauté until the onion starts to turn translucent (about 5 minutes). Stir frequently
Add the potato and continue cooking for another 5 minutes
Add the chiles and ½ of the white corn
Add 5 cups of water and bring to a boil. Reduce the heat and cook for 20 minutes
In 2 batches, blend the soup until very smooth (about 2 minutes per batch)
Return the soup to the pot and simmer for 20 more minutes
If the soup is too thick, add the remaining cup of water a little bit at a time until the desired consistency is reached.
Preparation - Tortilla Strips
Cut the corn tortillas in half and then slice into ¼ inch wide strips
Preheat ¼ inch of cooking oil in a frying pan to medium hot
Tip: To check to see if the oil is ready, drop 1 tortilla strip into the oil. If the oil starts to bubble the oil is ready
Place the tortilla strips into the hot oil
Every 30 seconds stir the tortilla strips so that they cook evenly
When the tortilla strips have turned Golden Brown they are done
Drain the tortilla strips on paper towels
Serving
Divide the soup into 4 -6 bowls
Heat the reserved corn in the microwave for 45 seconds
Garnish the soup with tortilla strips and 2 spoonfuls of corn
Notes
It is important to use white corn for this recipe. Yellow sweet corn changes the taste. This version packs a little heat but the recipe is very flexible. If you prefer a milder soup substitute 1 white potato for 2 poblano chiles.