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California Pizza Kitchen
Sedona White Corn Tortilla Soup

Recipe Ingredients

Soup

  • 3 tablespoons olive oil
  • 1 1/2 small corn tortillas, cut into 1-inch squares
  • 1 1/2 tablespoons minced garlic
  • 2 tablespoons minced onion
  • 1 1/2 teaspoons minced jalapeno pepper
  • 1 pound white corn kernels (2 cups)
  • 1 1/2 pounds chopped ripe tomatoes
  • 1/3 cup tomato paste
  • 2 1/2 teaspoons ground cumin
  • 1 tablespoon kosher salt
  • 1/8 teaspoon ground white pepper
  • 1/2 teaspoon chili powder
  • 1 1/2 cups water
  • 1 quart chicken stock

Garnishes

  • 24 blue corn tortilla chips
  • 2 cups shredded Cheddar cheese
  • 1/2 cup chopped fresh cilantro

Method

  1. 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.
  2. 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.
  3. To serve, garnish with blue corn tortilla chips, cilantro and sharp Cheddar cheese.

Source: California Pizza Kitchen