Recipe for cooking california pizza kitchen sedona white corn tortilla soup

Soups for Salads :: Copy-Cat Soups

California Pizza Kitchen Sedona White Corn Tortilla Soup

Source: California Pizza Kitchen

3 Tbsp. extra virgin olive oil
1 1/2 sm. corn tortillas, cut into 1-in. squares
1 1/2 Tbsp. minced garlic
2 Tbsp. minced onion
1 1/2 tsp. minced jalapeno pepper
1 lb. white corn kernels (2 C.)
1 1/2 lb. chopped ripe tomatoes
1/3 C. tomato paste
2 1/2 tsp. ground cumin
1 Tbsp. kosher salt
1/8 tsp. ground white pepper
1/2 tsp. chili powder
1 1/2 C. water
1 qt. chicken stock

Garnishes
24 blue corn tortilla chips
2 C. shredded Cheddar cheese
1/2 C. chopped fresh cilantro

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

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.

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