California Pizza Kitchen Sedona White Corn Tortilla Soup
This soup is very yummy!
Ingredients
- 3 tablespoon Olive Oil
- 1 1/2 seven-inch Corn Tortillas, cut into 1" squares
- 1 1/2 tablespoon minced fresh Garlic
- 2 tablespoon minced White Onion
- 1 1/2 teaspoon minced Jalapeno Pepper
- 1 pound White Corn kernels
- 1 1/2 pounds chopped, ripe red Tomatoes
- 1/3 cup Tomato Paste
- 2 1/2 teaspoon ground Cumin
- 1 tablespoon Kosher salt
- 1/8 teaspoon ground White Pepper
- 1/2 teaspoon Chili Powder
- 1 1/2 cup Water
- 1 quart chicken stock
- 24 blue corn tortilla chips (optional garnish)
- 2 cup shredded cheddar cheese (optional garnish)
- 1/2 cup chopped fresh cilantro (optional garnish)
Instructions
Over medium-high 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. 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 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. Bring the soup to a boil once again being extremely careful to avoid scorching or burning the soup. Serve, garnished with blue corn tortilla chips, cilantro and sharp cheddar cheese.
Print Recipe
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes. 
