Sedona Tortilla Soup

kitty | October 3, 2023 SKIP TO RECIPE

We used to frequent California Pizza Kitchen 🌴 for the occasional weekend family dinner outing. My parents would usually get a pizza to share and a cup of their famous Sedona Tortilla Soup. We kids would each get our own favorite pizza, but we’d all look forward to sneaking a few bites from our parents’ soup cups before the main meal arrived. We all came to really love that soup, so much so that my mom and I decided to try making it at home. I don’t remember if we actively looked for a direct copycat recipe, but I think eventually our recipe evolved into something else that’s uniquely ours and possibly even more delicious .

While experimenting, my mom and I achieved a wonderfully creamy and hearty vegetable soup that’s been a regular standby for years. We don’t use any cream, cheese or thickeners in our version, but rely on cooking down crushed tortilla chips (or tostada bowls) for a thick and satisfying consistency. A few simple vegetables and seasonings give this soup a really nice flavor that sits so comfortably on the palate and warms you right up. Partially blending the soup makes for a smooth finish with just enough texture to still be hearty. Pops of yellow corn not only dot the soup with pretty color, but also a pleasant touch of sweetness and tactile bite to the otherwise creamy bisque. It’s all a delightful combination.

It’s easy to bulk up this soup by adding cooked and shredded beef or chicken. Pair it with a homemade pizza, grilled cheese sandwiches/quesadillas, or simple garlic bread. With the cooler months ahead, this special soup is sure to be on regular rotation.

INGREDIENTS

1 onion, chopped
3-4 cloves garlic, finely minced
2-3 jalapeños, de-seeded and finely minded
3 cups tortilla chips, crushed
3 tomatoes, chopped
2 cups yellow corn, divided
6 cups chicken broth or water
½ teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
1 tablespoon olive oil

Toppings

Cilantro, finely chopped
Shredded cheese
Sour cream
Chopped avocados

INSTRUCTIONS

In a large pot, heat the olive oil over medium heat then add in the onions and cook until soft and pale, about 5 minutes.
Add in the garlic and jalapeños and cook for a few more minutes.
Stir in the crushed tortilla chips and cook for another 5 minutes until they begin to soften and break down.
Add in the tomatoes, half of the corn, chicken broth and season with cumin, salt, and pepper. Stir until well-combined.
Cover the pot and cook over medium-low heat for 30 minutes. The tortilla chips should be pretty soft and almost melt into the soup.
Using an immersion blender or regular blender, blend the soup until it is mostly smooth with some chunks for texture, or to desired consistency.
Add in the remaining corn and simmer for another 5 minutes.
Serve topped with chopped cilantro, shredded cheese, sour cream, and avocados. Enjoy!

Note:

▪ Add cooked, shredded chicken or beef for a delicious boost of protein and a heartier soup.

Sedona Tortilla Soup

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