Corn Tortilla Soup {CPK)

Corn Tortilla Soup {CPK)

My family had the pleasure of tasting this soup for the first time while attending a potluck celebrating the end of our daughter Isabella’s soccer season. So, I know that it both travels and keeps well in a slowcooker. Until I had tasted this tortilla soup version, the only tortilla soups I was familiar with were broth based soups, so I was surprised to discover that the creamy-tomato-looking soup was actually a tortilla soup. I was even more surprised when it received 6 thumbs up from my family. While the base does resemble a creamy tomato base in appearance the addition of chicken stock & spices transforms it into something that tastes completely different and magical. (Magical because it appeals to an adult palette & yet my youngsters all devoured it without one complaint!)

I previously posted another favorite Tortilla Soup recipe, but this one is deliciously different – in fact, I didn’t even realize that what I was eating was tortilla soup. My oldest daughter asked me to find out who made the soup and ask for the recipe. I was pleasantly surprised when I discovered that the recipe originated from a CPK (California Pizza Kitchen) copycat recipe of their Sedona White Corn Tortilla Soup. I also like that the recipe can be easily modified to taste and prepared as a meatless option as well. Please don’t let the seemingly long list of ingredients intimidate you – from prep to table took less than 15 minutes. Another option is to make it in a slow cooker – I used my dutch oven. Lastly, this soup will freeze well (either before or after adding the corn/chicken/beans.)

 

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Corn Tortilla Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Homemade version of California Pizza Kitchen's Corn Tortilla Soup

Course: Main Course, Soup
Cuisine: Mexican
Servings: 6
Calories: 1 kcal
Ingredients
  • 3 Tbl olive oil
  • 1 1/2 small corn tortillas cut/torn into 1-inch pieces
  • 1 1/2 TBL minced garlic I use 2 cloves
  • 2 TBL minced onion
  • 2 serrano peppers 1 1/2 teaspoons minced jalapeno pepper
  • 1 pound corn kernels 2 cups – divided
  • 1 1/2 pounds chopped ripe tomatoes canned is fine, too
  • 1/3 cup tomato paste I use 1/2 can
  • 2 1/2 tsp ground cumin*
  • 1 Tbl kosher salt*
  • 1/8 tsp ground white pepper*
  • 1/2 tsp chili powder*
  • 1 1/2 cups water
  • 1 quart chicken stock – substitute vegetable stock for a completely meatless option
  • optional: Pre-cooked chicken
  • optional: Black or any beans of choice.
  • 2 TBL *or use Taco Seasoning to taste
Garnishes
  • Shredded Cheese – your choice options  jalapeno jack, cheddar, queso
  • Fresh Cilantro
  • Tortilla Chips
Directions
  1. Over medium-high heat, fry the corn-tortilla pieces until crispy and slightly golden (be careful not to burn them. Then add garlic, onion and peppers cooking 1-2 minutes until onion becomes translucent. Add 1 cup of corn along with all other ingredients (except garnishes), reserving other half of corn (and optional chicken and beans) to be added at the end. Bring the soup to a low, even boil. Boil for 5 minutes.
  2. Remove from heat. Use an immersion blender and transform the soup base into a puree making it as course or creamy as you prefer. You can also process in batches in a food processor or blender. Return the soup to the burner and add the reserved corn, chicken, and/or beans. Bring the soup to a boil once again being extremely careful to avoid scorching or burning the soup.
  3. To serve, garnish with *home fried tortilla strips, cilantro and sharp Cheddar cheese.
Notes:I sliced a few fresh/soft corn tortillas into strips with a pizza slicer. Then, I fried them in some olive oil until they started to brown. Lastly, I place on a folded paper towel to cool & absorb the excess oil.

 

 




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