Tortilla

Does anyone have recipe for CPK tortilla soup??

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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.
2. 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.