You Asked For It: California Pizza Kitchen\'s Sedona Tortilla Soup

Tag : Instant Soup

Rick Rosenfield and Larry Flax, co-founders, said this recipe is not available for publication. Inits place they sent one of their most popular soup recipes, SedonaTortilla Soup.
A note included with the recipe reads: "For a long time, salad wasthe only starter we offered. Then we opened in Chicago and we wereoverwhelmed with requests for soup. In response, we began offeringthe Sedona Tortilla Soup and it was an instant hit!"
Note: Other recipes from the California Pizza Kitchen chain areavailable in its cookbooks, available widely online. Erin Murphy, senior manager of public relations, said 100% of the proceeds fromthe 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 andcook until they begin to crisp and turn a golden yellow. To thetortilla squares add garlic, onion and jalapeño; cook a fewminutes, until onion becomes translucent. Add half the corn alongwith 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 (inbatches), process to the consistency of a coarse puree.
Return the soup to burner and add remaining corn. Return soup to aboil, being extremely careful to avoid scorching or burning. Serve,garnished with blue corn tortilla chips, cheddar cheese andcilantro.
Note: This recipe uses fresh corn. If not available, frozen corn couldbe substituted, but do not used canned corn. If frozen white corncannot be found, use bi-color corn.
To request a recipe, write "You Asked for It," Milwaukee JournalSentinel, Box 371, Milwaukee, WI 53201-0371; fax to (414) 224-2133;e-mail to jdemski@journalsentinel.com . Requests must include complete restaurant name and address (onlybusinesses still in operation will be considered), as well as yourname, address and phone number. (Names and addresses will bewithheld upon request.) Past columns can be found at www.jsonline.com/entree/cooking . Compiled by Joanne Kempinger Demski.