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Sedona White Corn Tortilla Soup

Sedona White Corn Tortilla Soup

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California Pizza Kitchen

Yield:> 6 (1 1/2-cup) servings

3 tablespoons olive oil>

3 (6-inch) corn tortillas, cut in 1-inch squares>

2 tablespoons minced white onion>

1 1/2 teaspoons minced jalapeno>

1 1/2 teaspoons minced garlic>

1 pound white corn kernels, divided>

1 1/2 pounds tomatoes, chopped>

1/3 cup tomato paste>

2 1/2 teaspoons ground cumin>

1/2 teaspoon chili powder>

1 tablespoon kosher salt>

1/8 teaspoon ground white pepper>

1 1/2 cups water>

4 cups chicken stock (preferably homemade)>

Blue corn tortilla chips, for optional garnish>

Shredded Cheddar cheese, for optional garnish>

Chopped fresh cilantro, for optional garnish>

Heat oil in a large pot over medium-high heat. Add tortilla squares; fry until

they begin to crisp and turn golden. Reduce heat to low; add onion, jalapeno

and garlic. Cook 3 minutes or until onion is translucent.

Add half the corn, tomatoes, tomato paste, cumin, chili powder, salt, pepper,

water and stock. Increase heat to medium-high; bring soup to a low boil. Boil

for 5 minutes, stirring occasionally. Use an immersible blender to puree soup,

or process in batches in a food processor or blender until nearly smooth.

Return to heat; add remaining corn. Bring to a boil, stirring frequently to

prevent scorching. Serve hot, garnished with chips, cheese and-or cilantro.

Per serving:> 275 calories; 11g fat (36 percent calories from fat);

2g saturated fat; 5mg cholesterol; 9g protein; 35g carbohydrate; 10g sugar; 5g

fiber; 1,454mg sodium; 33mg calcium; 655mg potassium.

Satisfy your cravings

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