California Pizza Kitchen's Sedona Tortilla Soup

Rick Rosenfield and Larry Flax, co-founders, said this recipe is not available for publication. In its place they sent one of their most popular soup recipes, Sedona Tortilla Soup.

A note included with the recipe reads: "For a long time, salad was the only starter we offered. Then we opened in Chicago and we were overwhelmed with requests for soup. In response, we began offering the Sedona Tortilla Soup and it was an instant hit!"

Note: Other recipes from the California Pizza Kitchen chain are available in its cookbooks, available widely online. Erin Murphy, senior manager of public relations, said 100% of the proceeds from the sale of the books goes to children's charities.
Sedona Tortilla Soup
Makes 6 to 8 Servings

3 tablespoons olive oil

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

1 ½ tablespoons freshly minced garlic

2 tablespoons minced white onion

1 ½ teaspoons minced jalapeño pepper

1 pound fresh white corn kernels (divided; see note)

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 ½ cups water

1 quart chicken stock (preferably homemade)

24 blue corn tortilla chips for garnish (optional)

2 cups shredded sharp cheddar cheese for garnish (optional)
½ cup chopped fresh cilantro for garnish (optional)

In a 5-quart soup soup pot, heat oil over medium-high heat. Add tortilla squares and cook until they begin to crisp and turn a golden yellow. To the tortilla squares add garlic, onion and jalapeño; cook a few minutes, until onion becomes translucent. Add half the corn along with all other ingredients (except garnishes and remaining corn). Bring soup to a low, even boil. Boil 5 minutes.

Remove soup from heat. Using a hand blender or food processor (in batches), process to the consistency of a coarse puree.

Return the soup to burner and add remaining corn. Return soup to a boil, being extremely careful to avoid scorching or burning. Serve, garnished with blue corn tortilla chips, cheddar cheese and cilantro.

Note: This recipe uses fresh corn. If not available, frozen corn could be substituted, but do not used canned corn. If frozen white corn cannot be found, use bi-color corn.