Make California Pizza Kitchen Sedona White Corn Tortilla Soup at home. The tortillas provide the thickening for this very special CPK tortilla soup while also adding that unique corn masa flavor.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
You really can recreate this famous soup recipe at home. All of the ingredients are easy to find. In no time at all, you can make a delicious bowl of soup.
What makes California Pizza Kitchen Sedona White Corn Tortilla Soup so good?
Fresh ingredients make for a delicious bowl of soup. Sure, you can always open up a can of soup, but it is easy to make a tasty bowl of homemade soup.
Here’s a list of what you need:
- Olive Oil
- Corn tortillas
- White onion
- Jalapeno pepper
- White corn kernels
- Tomato Paste
- Kosher salt
- Ground White Pepper
- Chili Powder
- Chicken stock
- Blue corn tortilla chips
- Shredded cheddar cheese
How to Make CPK Tortilla Soup
- Over medium-high heat, fry tortillas in olive oil until they begin to crisp and turn a golden yellow.
- Add garlic, onion, and jalapeno. Cook 1 to 2 minutes or until onion becomes translucent.
- Add half the corn along with all other ingredients except tortilla chips, cheese, and cilantro, reserving the other half of the corn to be added at the end.
- Bring the soup to a low, even boil. Boil for 5 minutes then remove the soup from the heat.
- Use a hand-held immersion blender to process in batches to the consistency of a coarse 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, stirring frequently to avoid scorching or burning the soup.
- Serve soup garnished with blue corn tortilla chips, cilantro, and cheese.
What is Masa?
Traditional Central American and Mexican food would not be the same without masa. Although the word masa literally translates as dough, it might just as well mean food. Without masa, there would be no tortillas or tamales.
Masa harina is a very soft flour used to make masa dough. This flour is prepared from finely ground dried corn kernels that have previously been cooked and left to soak in limewater. It’s this alkaline solution that imparts corn tortillas and tamales their distinctive and pleasing sour flavor.
About California Pizza Kitchen (CPK)
The first CPK opened In Beverly Hills in 1985. The original CPK menu served innovative, hearth-baked pizzas with a California twist, such as the Original BBQ Chicken Pizza and the Thai Chicken Pizza, that were cooked in an open kitchen.
The restaurant gave California a place in the pizza hall of fame alongside New York and Chicago. CPK was not content to stay in California, and now there are more than 250 locations in more than 30 states and 11 countries.
Those interested in CPK recipes can pick up a copy of The California Pizza Kitchen Cookbook. Books are available in CPK restaurants or on the CPK website. All of the proceeds from the cookbooks are donated to children’s charities across the country.
CPK Menu – Not Just Pizza and Salad
Brian Sullivan, Senior Vice President of Culinary Development for CPK stated:
For a long time, salad was the only starter we offered. Then we opened in Chicago and we were overwhelmed with requests for soup. In response, we began offering the Sedona Tortilla Soup and it was an instant hit!
More Copycat California Pizza Kitchen Recipes
- CPK Pumpkin Cheesecake
- CPK Chopped Salad
- CPK Thai Chicken Pizza
- Chicken Tequila Fettuccine
- CPK BBQ Pizza
Favorite Soup Recipes
- Panera Broccoli Cheddar Soup
- Navy Bean Soup Recipe
- Homemade Potato Soup
- She Crab Soup Recipe
- Gluten Free Tomato Soup
- Chicken Pot Pie Soup
- Autumn Squash Soup
- Olive Garden Soups
California Pizza Kitchen Sedona White Corn Tortilla Soup
- 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 tomatoes 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 shredded cheddar cheese
- 1/2 cup cilantro chopped
- 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.