Does anyone have recipe for CPK tortilla soup??

Answer 1

Sedona White Corn Tortilla Soup from CPK

3 tablespoons olive oil

1-½ seven-inch corn tortillas cut into 1" squares

1 ½ tablespoons minced fresh garlic

2 tablespoons minced white onion

1 1/2 teaspoons minced jalapeno pepper

2 (11 ounce cans) white shoe peg corn, drained

1-½ pounds chopped, ripe red tomatoes

1/3-cup tomato paste

2 ½ teaspoons ground cumin

1 tablespoon kosher, salt

1/8 teaspoon ground white pepper

½ teaspoon chili powder

1-quart chicken stock


To garnish: fresh minced cilantro; sharp shredded cheddar cheese

Fry tortilla squares in olive oil until they begin to crisp, about 1-2 minutes.

Add garlic, onion, and jalapeno; cook 1-2 minutes, until onion becomes translucent. Add one can of corn along with all other ingredients (except garnishes). Bring to a low, even boil and boil for 5 minutes.

Remove soup from heat. Use a hand held propeller blade or put in food processor. Process in batches to consistency of a course puree.

Return soup to burner and add other can of corn. Bring to a boil, slowly. Serve, garnishing with cilantro, cheese, and crushed Tostitos.

NOTE: This is from the California Pizza Kitchen cookbook and we both really like it. It also called for 1 ½ cups of water, but I forgot to add it and we both liked the consistency of the soup with just the quart of chicken broth. I used a large slotted spoon and scooped out everything and pureed it in my cuisinart in two batches and then added it back. The recipe called for one pound of corn, divided, but I choose to use the two 11 ounce cans instead and it was a perfect amount. Once all the chopping was done, it was quite easy to put together and make! The cookbook says this will serve 6-8.

Answer 2

1

Answer 3

California Pizza Kitchen Sedona White Corn Tortilla Soup
Yield: 6 Servings

Ingredients

3 Tbsp Olive Oil
1 1/2 seven-inch Corn Tortillas;
-cut into 1" squares
1 1/2 Tbsp. minced fresh Garlic
2 Tbsp. minced White Onion
1 1/2 ts minced Jalapeno Pepper
1 lb. White Corn kernels
1 1/2 lbs. chopped; ripe red
-Tomatoes
1/3 c Tomato Paste
2 1/2 ts ground Cumin
1 Tbsp Kosher salt
1/8 ts ground White Pepper
1/2 ts Chili Powder
1 1/2 c Water
1 qt vegetable stock
24 blue corn tortilla chips
-(optional
garnish)
2 c shredded cheddar cheese
-(optional g
1/2 c chopped fresh cilantro
-(optional ga

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.

Answer 4

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 5

Cpk Vegan