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.
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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
- Olive Garden Minestrone Soup
- Chicken Pot Pie Soup
- Autumn Squash Soup
- Olive Garden Soups
Be sure to check out more easy soup recipes and the best restaurant copycat recipes here on CopyKat.com!
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.
This recipe is so good! I used to dine at CPK quite a bit and now that there is not one in our area, I think this is a fantastic copykat! I have made it several times now.
I worked at CPK years ago and I had this soup often. I missed it so when I decided to try and make tortilla soup, I thought of theirs. This recipe is an excellent version of it. It tasted very much like what I got every day. I did add chicken and I did not add cheese and it was spot on. The CPK version didn’t have cheese (or chicken), and I’m allergic to dairy, so it wasn’t even a question of adding it. I added the chicken because I cook for my parents who need all the protein they can get. I just purchased pulled chicken from my local grocery store, shredded it a bit further, and then tossed it in with the corn at the end.
I always make this!!! Fam fav. I add a can of white northern beans too pre blending
wow! I worked at CPK for years in my youth and I had this soup almost every day. I now live thousands of miles from the closest CPK so I can’t get my fix. Until this. I was super skeptical at first but this pretty much tastes EXACTLY like the CPK Sedona Torilla!
I doubled the recipe and used fresh roma tomatoes but cut those down to 2lb total, and I used 1 Trader Joe’s 1 lb bag of frozen white corn, and I could only find canned white corn so I used that for the second portion- I would have preferred the frozen corn but it was still fantastic.
I have to admit I was also skeptical about the seasonings but it was literally SPOT ON.
I used a blender as I do not have a immersion blender. I recommend allowing the soup to cool significantly before blending but it turned out perfect. With a doubled recipe I had about 5 batches to process.
If you want to add heat, I recommend adding more jalapeno.
Anyway- thank you SO MUCH for this recipe!!! It was a hit at our Christmas Potluck and multiple family members have already requested it again. Mine was the only soup to disappear :).
I am so glad you liked it!
what in the world is a POUND OF WHITE CORN KERNELS?
are you talking about DRY corn kernels (which i never see) or canned, ie HOMINY in water? but then
it wouldn’t be DRY.
So, therefore, just what is it. please be specific. i love this soup and want to make it but am stumped. thanks.
It means a pound of frozen white corn. Let me know if that was more helpful.
yes, thank you. i even bought, before your answer, a pound of dried white corn kernels on the idea that that was what you meant. i guess i can hydrate them and use them how? any ideas lol…i jumped the gun
You could use them as a garnish for the soup. Honestly, they are good to munch on!
In the menu of CPK for the Sedona tortilla soup it is showing tomatillos also, how that can be used in the recipe?
Vine-ripened tomatoes, tomatillos and corn with mild green chilies, Southwestern spices and crispy tortillas.
Hoping this feed is still live – I’m in the UK and can’t get white corn – can it be made with yellow corn instead
Sure, you can use yellow corn.
A pound of corn? How many does this serve?
This was a great soup.
I must have done something wrong though I’ve re-read the receipe 10 times. Mine is too tomato”y”.
I add a can of white or cannellini beans before puree-ing. This cuts the acid of the tomatoes & tastes more like the cpk version to me. I love, love, love this recipe. Thank you so much for this recipe. I make it all the time :>)
We love this soup! I always double and freeze some for later.
Just wanted to say thanks for this recipe post! I made this last night and it turned out JUST LIKE CPK’s!!!!!
I made this recipe and it made 6 big bowls…. I think I am going to double it next time it was so good and it went fast!!
How many people does this serve
This is the same recipie in my book. We love it.
I have the origional CPKr recipie book, in the book it states chix broth as the origional recipie, but you can sub veg broth. My book is an old copy, 1st edition.
CPK states their soup is vegetarian so this isn’t a copycat recipe unless you use vegetable broth. http://cpk.com/menu/pdfs/vegetarian.pdf
Can I use vegetarian stock as I am a vegetarian and saw chicken stock so wanted to swap. Pls let me know as I’m dying to make this and hope it tastes just like the CPK version.
Yes! I only use veggie stock and it tastes the same
Yes, you can use vegetarian stock.
This looks delicious. I will be making this one soon!