Restaurant Recipes
California Pizza Kitchen
Sedona White Corn Tortilla Soup
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
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.
- To serve, garnish with blue corn tortilla chips, cilantro and sharp Cheddar cheese.
Attribution
California Pizza Kitchen