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)
- 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.