California Pizza Kitchen Tortilla Soup Recipes

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.

Steps:

• Rinse and sort the split peas.
• Add them to a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme.
• Bring to a boil, reduce heat and simmer for 1-1 1/2 hours or until the peas are soft.
• While the peas are cooking, combine the barley with 6 cups of water in a saucepan.
• Bring to a boil, reduce heat and simmer for 1-1 1/2 hours or until the barley is soft and most of the water has been absorbed.
• When the split pea mixture has become a thick soup, use a handheld blender to puree the peas until the mixture is smooth.
• A standard blender or food processor may also be used to puree the soup in batches.
• This step may also be omitted.
• Drain the the remaining water from the barley and add the barley to the split pea mixture.
• Add the carrots and celery and continue to simmer the soup for 15 to 30 minutes or until the carrots are tender, stirring occasionally.
• Turn off the heat, cover the soup, and let sit for 10 to 15 minutes before serving.
• Garnish each serving with the snipped green onion.

Steps:

• 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.
• transfer to an 8 quart pot.
• 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.