Copycat Recipes




California Pizza Kitchen's Sedona White Corn Tortilla Soup
Ingredients:


Cooking Directions:
-------- ------------ --------------------------------
3 tablespoons Olive Oil
1 1/2 seven-inch corn tortillas -- cut into 1" squares
1 1/2 tablespoons minced fresh garlic
2 tablespoons minced white onion
1 1/2 teaspoon minced jalapeño pepper
1 pound white corn kernels
1 1/2 pounds ripe red Tomatoes -- chopped
1/3 cup tomato paste
2 1/2 teaspoons ground Cumin
1 tablespoons Kosher salt
1/8 teaspoons freshly-ground White Pepper
1/2 teaspoons chili powder
1 1/2 cups water
1 quart chicken stock
24 blue corn tortilla chips -- (optional garnish)
2 cups shredded cheddar cheese -- (optional garnish)
1/2 cup chopped fresh cilantro -- (optional garnish)

Over medium-high heat, fry tortilla squares in olive oil until they begin
to crisp and turn a golden yellow. Add garlic, onion and jalapeño; 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.

This recipe yields ?? servings.




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