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Sedona White Corn Tortilla Soup


Chicago's California Pizza Kitchen recipe (shown here with their Potato-Leek soup)

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Rate this recipe 4.4/5 (32 Votes)


  • 3 tablespoons olive oil
  • 1 1/2 seven inch corn tortillas, cut into 1 inch squares
  • 1 1/2 tablespoons minced fresh garlic
  • 2 tablespoons minced white onion
  • 1 1/2 teaspoons minced jalapeno pepper
  • 1 pound white corn kernels
  • 1 1/2 pounds chopped ripe red 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 (preferably homemade)
  • 24 blue corn torilla chips (optional garnish)
  • 2 cups shredded sharp cheddar (optional garnish)
  • 1/2 cup chopped fresh cilantro (optional garnish)


Servings 6


Step 1

1) 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 the 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.

2) Remove the soup from heat. Use a hand-hand propeller blade or food processor to process in batches to the consistency of a coarse puree.

3) 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. Serve, garnished with blue corn tortilla chips, cilantro and sharp cheddar cheese.


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