California Pizza Kitchen Sedona White Corn Tortilla Soup

California Pizza Kitchen’s Sedona White Corn Tortilla Soup has been on the menu since the 1990s, and fans who have moved away from a CPK location know exactly how frustrating that craving can be. This copycat recipe delivers the soup’s thick, smoky, Southwestern-spiced broth built on sweet white corn, ripe tomatoes, and crispy fried corn tortillas blended into a coarse puree. It comes together in under 30 minutes using straightforward pantry staples, with no specialized cooking skills required. Serve it as a satisfying weeknight dinner or a warm starter before tacos, burritos, or quesadillas.

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California Pizza Kitchen launched its Sedona White Corn Tortilla Soup in the 1990s as part of a broader push to bring bold Southwestern flavors to the chain’s diverse menu. The soup takes its name from the red rock country of Sedona, Arizona, a region defined by earthy, sun-warmed spices and vibrant Sonoran cooking traditions. At CPK, it became one of those rare menu items that generate genuinely loyal fans.

The base of this soup is built on sweet white corn and ripe, chopped tomatoes, cooked down with cumin, chili powder, and a touch of white pepper. Corn tortillas are fried in olive oil first, then simmered right into the pot before the whole thing is blended into a coarse puree. That technique is what gives the soup its distinctive body, a thick, satisfying texture you cannot get from just adding flour or cream.

This copycat version stays faithful to the original proportions and technique. The result is a deeply flavored, mildly spicy soup that tastes exactly like what CPK serves, built from ingredients you can find at any grocery store.

What makes California Pizza Kitchen Sedona White Corn Tortilla Soup so good?

One taste of this white corn tortilla soup, and you’ll find yourself shocked at how much flavor can be integrated into a simple soup. It’s the result of robust flavor from onions, garlic, and jalapeños, combined with a Southwestern-inspired spice blend heavy on the cumin and chili powder.

No worries about a thin broth here: a blender breaks down the ingredients to thicken the soup, while additional corn provides perfect texture. 

Ingredients

This list of ingredients for this soup might seem long, but you may have many of them already sitting in your pantry or on your spice rack!

• Olive oil – Provides the fat for frying the tortillas and sautéeing the aromatics, creating a flavorful base.
• Corn tortillas – Fried until crisp, then simmered and blended into the broth to thicken it naturally and add a toasty masa flavor.
• Garlic – Adds savory depth to the aromatic base of the soup.
• White onion – Provides a mild, slightly sweet foundation for the broth’s flavor.
• Jalapeno pepper – Contributes gentle background heat throughout the soup.
• White corn kernels – The signature ingredient; split into two portions. Half blends into the broth for sweetness and body, the other half is stirred in at the end for texture.
• Tomatoes – Add brightness and natural acidity that balances the rich corn base.
• Tomato paste – Concentrates tomato flavor and deepens the color and body of the broth.
• Ground cumin – The dominant spice in the blend; earthy, warm, and essential to the Southwestern flavor profile.
• Kosher salt – Seasons the soup and brings all the other flavors into focus.
• Ground white pepper – Adds subtle heat without the visual specks of black pepper.
• Chili powder – Rounds out the spice blend with mild heat and added complexity.
• Water – Thins the broth to the right consistency.
• Chicken stock – Forms the savory liquid base of the soup.
• Blue corn tortilla chips (optional garnish) – Add crunch and visual contrast; regular tortilla chips are an easy swap.
• Shredded cheddar cheese (optional garnish) – Adds richness and a salty finish to each bowl.
• Cilantro (optional garnish) – Brightens the finished soup with fresh, herbal flavor.

Ingredient Notes

Use fresh, ripe tomatoes rather than canned whole tomatoes for the closest match to the CPK original. Roma or vine-ripened tomatoes work best because they are meatier and less watery. Frozen white corn kernels are ideal here; thaw them before measuring so they cook evenly. If you can only find canned white corn, drain and rinse it well.

How to make CPK Chicken Tortilla Soup

This delicious soup is filling, fast, and simple, without the need for any fancy cooking techniques. However, you will need a handheld immersion blender for the most consistent results, though a traditional blender can also work. 

1. Heat olive oil in a Dutch oven, then fry tortilla squares until golden yellow and crisp. 
2. Add the onion and jalapeno, followed by the garlic. Cook until the onion turns translucent. 
3. Add half the corn, along with the rest of the ingredients (except the chips, cheese, and cilantro.)
4. Bring the soup to a low boil for about five minutes, then remove from heat.
5. Use the blender to process the soup into a coarse puree.
6. Return the soup to the heat, and add the remaining corn. 
7. Bring to a boil again, stirring constantly to avoid scorching.
8. Serve the soup in a bowl garnished with tortilla chips or tortilla strips, cheese, and chopped cilantro. 

Storage and Reheating Instructions

• Freezer Storage: Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Stir well after thawing, as the soup may separate slightly; it comes back together with heat and stirring.
• Refrigerator Storage: Store in airtight containers for up to 4 days. The soup thickens as it sits; stir in a splash of chicken stock or water when reheating to return it to the original consistency.
• Reheating Method: Reheat individual portions in the microwave in 30-second to 1-minute intervals, stirring between each interval. For larger batches, warm on the stovetop over medium-low heat, stirring frequently to prevent scorching.

About California Pizza Kitchen (CPK)

California Pizza Kitchen has become a casual dining institution in the nearly four decades since it opened its doors in Beverly Hills in 1985. To start, the chain focused on its namesake pizza, including unique varieties like its Original BBQ Chicken pizza or Thai Chicken pizza, cooked in an open kitchen.

Over time, the menu expanded to include the massive selection of diverse and delicious items it’s known for. Today, you can find more than 250 CPK locations in over 30 states and 11 countries. 

If you’re interested in other CPK recipes, you can pick up a copy of The California Pizza Kitchen Cookbook. All of the proceeds from the cookbooks are donated to children’s charities across the country.

More Copycat California Pizza Kitchen Recipes

• CPK Pumpkin Cheesecake
• CPK Chopped Salad
• CPK Thai Chicken Pizza
• Chicken Tequila Fettuccine
• CPK BBQ Pizza

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