California Pizza Kitchen's Sedona White Corn Tortilla Soup

I wish that we had a California Pizza Kitchen in Reno, but this is second best!

Ingredients
3 tablespoons olive oil
1 1/2 small corn tortillas, cut into 1-inch squares
1 1/2 tablespoons garlic, minced
2 tablespoons onions, minced
1 1/2 teaspoons jalapeno peppers, minced
2 cups white corn kernels
1 1/2 lbs ripe tomatoes, chopped
1/3 cup tomato paste
2 1/2 teaspoons ground cumin
1 tablespoon kosher salt
1/8 teaspoon white pepper
1/2 teaspoon chili powder
1 1/2 cups water
1 quart chicken stock
Garnishes
24 corn tortilla chips
2 cups shredded cheddar cheese
1/2 cup fresh cilantro, chopped
Directions
1Over medium heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow. Add garlic,onion and jalapeno; cook 1 to 2 minutes, until onion becomes translucent.
2Add half the corn along with all other ingredients (except garnishes), reserving other half of corn to be added at the end.
3Bring the soup to a low, even boil. Boil for 5 minutes. Remove soup from heat.
4Use a hand-held propeller blade processor to process in batches to the consistency of a course puree. You can also process in batches in a blender. Return the soup to the burner and add the reserved corn.
5Bring the soup to a boil once again being extremely careful to avoid scorching or burning the soup.
6To serve, garnish with blue corn tortilla chips, cilantro and sharp Cheddar cheese.