One of our daughter’s favorite items to order off the menu at California Pizza Kitchen is the Sedona Tortilla Soup. Also along those lines, her other favorite at Chili’s is the Chicken Enchilada Soup.
For Try it Tuesday, Liz asked if we could try it at home. After of course consulting Pinterest, I picked a copy-cat recipe for the Sedona Soup. The original recipe can be found by clicking here. I, of course, changed it up as I went along. I increased the number of corn tortillas from the original recipe. The original also does not have chicken. I stewed chicken in the crock pot during the day and used the broth for the soup. One of the things I love about this recipe is it’s creamy consistency without adding cream.
Liz asked if she could help make it this time. With a little supervision, she did all the work from chopping the veggies to blending the soup.
Cut 6-8 small corn tortillas into 1 inch squares. In a frying pan add olive oil. Heat on medium high. Add chopped tortillas and saute until golden. Add onion. Saute until transparent. Add garlic and saute. Add tomatoes, corn, and tomato paste. Add the spices. Allow the tomato paste to cook a few minutes before adding the chicken stock. Bring to a boil. Boil 5 to 10 minutes.
Then working in batches use a blender to blend soup. Return soup to the pan. Bring to a simmer until reheated through.
To serve, add some shredded chicken to the bottom of the bowl, ladle soup over the chicken. Top with tortilla strips, shredded cheese, cilantro, and sour cream. (See the optional part of the recipe below on how I stewed the chicken).
For a vegetarian version, try using vegetable stock and leaving out the chicken!
- 3 Tablespoons olive oil
- 6 small corn tortillas cut into 1 inch squares
- 1/2 white onion finely chopped
- 2 cloves finely chopped garlic
- 1/2 bag frozen white corn kernels
- 3 large tomatoes chopped (use heirlooms if available)
- 1 small can tomato paste
- 2 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/8 teaspoon ground pepper
- 1/2 teaspoon chili powder
- 1/8 teaspoon chipotle chili powder
- 1 quart low sodium chicken stock
- Tortillas strips
- Fresh chopped cilantro
- Shredded cheddar cheese
- Sour cream
- 3 chicken breasts
- Water
- In a frying pan (or the bottom of your soup kettle), add olive oil. Heat on medium high. Add chopped corn tortillas and saute until golden brown. Add onion. Saute until transparent. Add garlic and saute. Add tomatoes, corn, and tomato paste. Add the spices. Mix. Allow the tomato paste to cook 2-3 minutes before adding the chicken stock. Bring to a boil. Allow to boil 5-10 minutes to let everything cook.
- Working in batches, use a blender to blend the soup until smooth. When it is all blended, return the soup to the pot and bring to a simmer until reheated through.
- Serve with shredded chicken. Top with optional garnish of tortilla strips, shredded cheese, cilantro, and sour cream.
- Optional: Place three (or more depending on the crowd) chicken breasts in a slow cooker. Top with water. Season wih garlic powder, pepper, and chipotle chili powder. Stew on low six hours. Remove chicken and shred on a cutting board. Broth can be used above to make the soup.
- To serve, add a small portion of chicken to each bowl before adding the soup. (Liz prefers hers without chicken)