California Pizza Kitchen Sedona White Corn Tortilla Soup

By angelahon

California Pizza Kitchen Sedona White Corn Tortilla Soup

Ingredients

• 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

Preparation

Step 1

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