Bowl of white corn tortilla soup
Add to Collection
Print Pin
5 from 1 vote

California Pizza Kitchen Sedona White Corn Tortilla Soup

Make California Pizza Kitchen Sedona White Corn Tortilla Soup at home.
Course Soup
Cuisine American
Keyword California Pizza Kitchen Sedona White Corn Tortilla Soup
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Calories 352kcal
Author Stephanie Manley


  • 3 tablespoon Olive Oil
  • 7 corn tortillas
  • 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.

Recipe Tips

  • Don't have any masa? - crush up corn tortilla chips in a blender and use this as a substitute for masa


Calories: 352kcal | Carbohydrates: 35g | Protein: 14g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 1336mg | Potassium: 658mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1430IU | Vitamin C: 19.5mg | Calcium: 255mg | Iron: 2.1mg
Tried this recipe?Mention @CopyKatRecipes or tag #copykatrecipes!