California Pizza Kitchen Sedona White Corn Tortilla Soup
User Reviews
5
California Pizza Kitchen Sedona White Corn Tortilla Soup
Description
California Pizza Kitchen Sedona White Corn Tortilla Soup combines fresh white corn and chopped tomatoes with minced garlic, white onion, and jalapeño cooked in olive oil. Corn tortillas are fried until crisp and golden to infuse the base with toasted corn flavor. The mixture is simmered with tomato paste, cumin, chili powder, salt, and white pepper, then pureed to a coarse texture to retain some chunkiness.
The soup is finished by adding reserved corn kernels for extra texture and simmering gently to combine flavors without burning. The resulting soup is thick with a balance of vegetal sweetness from the corn and mild heat from the jalapeño, accented by earthy cumin and fresh herbs.
It is served with shredded cheddar cheese, chopped cilantro, and optional blue corn tortilla chips for garnish. The toppings add creamy, fresh, and crunchy contrast to the rich soup. This makes a comforting and hearty starter or light meal with southwestern flavor influences.
Ingredients
- 3 tablespoon olive oil
- 7 corn tortillas cut into squares
- 1 1/2 tablespoon garlic minced
- 2 tablespoon white onion minced
- 1 1/2 teaspoon jalapeno pepper minced
- 1 pound white corn kernels
- 1 1/2 pounds tomato chopped
- 1/3 cup tomato paste
- 2 1/2 teaspoons 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 cheddar cheese shredded
- 1/2 cup cilantro chopped
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 35g | 12% |
| Protein | 14g | 28% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 33mg | 11% |
| Sodium | 1336mg | 56% |
| Potassium | 658mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1430IU | 29% |
| Vitamin C | 19.5mg | 22% |
| Calcium | 255mg | 26% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
