CALIFORNIA PIZZA KITCHEN TORTILLA SOUP

CALIFORNIA PIZZA KITCHEN TORTILLA SOUP image

Number Of Ingredients 16

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3 Tbs. olive oil
10 small corn tortilla cut into 10" squares
1 1/2 Tbs. minced garlic
2 Tbs. minced onions
2 cups white corn kernels
1 1/2 pounds ripe tomatoes, chopped
1/2 cup tomato paste
2 1/2 tsp ground cumin
1 Tbs. Kosher salt
1/8 tsp. white pepper
1/2 tsp. chili powder
1 1/2 cups water
1 quart chicken stock
Garnish: 24 tortilla chips
2 cups shredded cheddar cheese
1/2 cup fresh cilantro

Steps:

Over medium heat, fry tortilla squares in olive oil until they begin to crisp and turn golden yellow. Add garlic and onion. Cook 1 to2 minutes, until onion becomes transluscent. Add half the corn along with all the other ingredients (except garnishes), reserving other half of corn to be added at the end. Bring soup to a low, even boil. Boil for 5 minutes. Remove from heat. Puree in processor. Return soup to the burner and add the reserved corn. Bring soup to a boil once again, being extremely carefdul to avoid scorching or burning the soup. To serve, garnish with blue corn tortilla chips, cilantro and sharp Cheddar cheese.