Recipe for California Pizza Kitchen Sedona White Corn Tortilla Soup
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CALIFORNIA PIZZA KITCHEN SEDONA WHITE CORN TORTILLA SOUP

    California Pizza Kitchen Sedona White Corn Tortilla Soup

    Source: California Pizza Kitchen

    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

    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.

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


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