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.
Table of Contents
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.
Ingredients
Here’s a list of what you need:
- Olive Oil
- Corn tortillas
- Garlic
- White onion
- Jalapeno pepper
- White corn kernels
- Tomatoes
- Tomato Paste
- Cumin
- Kosher salt
- Ground White Pepper
- Chili Powder
- Water
- Chicken stock
- Blue corn tortilla chips
- Shredded cheddar cheese
- Cilantro
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
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
Ingredients
- 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
Instructions
- 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.
Luci
Delicious!!!
patel
Hi,
In the menu of CPK for the Sedona tortilla soup it is showing tomatillos also, how that can be used in the recipe?
SEDONA TORTILLA
Vine-ripened tomatoes, tomatillos and corn with mild green chilies, Southwestern spices and crispy tortillas.
wayne
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
Stephanie
Sure, you can use yellow corn.
Ann
A pound of corn? How many does this serve?
Bo
This was a great soup.
JF2D
I must have done something wrong though I’ve re-read the receipe 10 times. Mine is too tomato”y”.
Donna
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 :>)
Liz
We love this soup! I always double and freeze some for later.
Antroine Majette
Just wanted to say thanks for this recipe post! I made this last night and it turned out JUST LIKE CPK’s!!!!!
Mzaczyk1121
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!!
Lisagrzenia
How many people does this serve
E Schmorleitz
This is the same recipie in my book. We love it.
E Schmorleitz
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.
insovietrussia
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
Jill
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.
Ami
Yes! I only use veggie stock and it tastes the same
Stephanie
Yes, you can use vegetarian stock.
Liz Nelson
This looks delicious. I will be making this one soon!