California Pizza Kitchen Tortilla Soup

Copycat California Pizza Kitchen Soup.

Cooking time: 30 Minutes
Serves  - 4


  • Olive Oil – 3 tbsp
  • 1 1/2 seven-inch Corn Tortillas, cut into 1″ squares
  • 1 1/2 tablespoon minced fresh Garlic
  • 2 tablespoon minced White Onion
  • 1 1/2 teaspoon minced Jalapeno Pepper
  • Corn kernels – 3/4 cup
  • Chopped, ripe red Tomatoes – 4
  • 2 1/2 teaspoon ground Cumin
  • 1 tablespoon Kosher salt
  • 1/8 teaspoon ground Pepper
  • 1/2 teaspoon Chili Powder
  • 1 1/2 cup Water
  • 1 Quartz Vegetable stock
  • Shredded cheddar cheese (optional garnish)
  • 1/2 cup chopped fresh cilantro (optional garnish)


  1. Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow.
  2. Add garlic, onion and jalapeno; cook 1 to 2 minutes, until onion becomes translucent.
  3. 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.
  4. 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.
  5. 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.
  6. Serve, garnished with blue corn tortilla chips, cilantro and sharp cheddar cheese.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s