Soups & Stews
This California Pizza Kitchen Sedona White Corn Tortilla Soup copycat recipe delivers the restaurant’s signature creamy texture and smoky cumin depth right in your kitchen.
The secret lies in perfectly toasted tortilla strips that add a satisfying crunch, layered over a velvety broth infused with corn, cumin, and a touch of heat. I’ve replicated this dish after countless taste tests, ensuring every spoonful captures that restaurant-quality balance of creaminess and texture.
The recipe begins with a simple vegetable broth base, enriched with cream and fresh corn for natural sweetness. Toasted tortilla strips—cut into crispy triangles—provide the signature crunch, while a blend of cumin, chili powder, and garlic powder builds the smoky, slightly spicy depth.
The assembly is straightforward: simmer the broth, fold in the tortilla strips, and finish with a swirl of cream and a sprinkle of fresh cilantro for brightness.
What you’ll end up with is a bowl of soup that’s rich, creamy, and packed with texture—just like the restaurant version. The tortilla strips stay crispy even after simmering, and the broth remains velvety smooth.
This recipe serves four and comes together in under an hour, making it perfect for a quick weeknight dinner or a cozy gathering.
For added depth, I recommend toasting the tortilla strips in a dry skillet until golden before adding them to the soup. This step ensures they hold their crunch without turning soggy. Serve with warm tortilla chips or a dollop of sour cream for extra indulgence. Let’s get cooking!
Ingredients for california pizza kitchen sedona white corn tortilla soup copycat
Six tortillas, a handful of spices, and a splash of cream—this is your shortcut to CPK’s signature soup.
| Ingredient | Amount | Notes |
|---|---|---|
| White Corn Tortillas 🌽 | 6 whole | Corn tortillas, cut into strips |
| Vegetable Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Fresh White Corn 🌽 | 1 ½ cups | Cut kernels or canned, drained |
| Ground Cumin 🌿 | 1 tbsp | Toasted for deeper flavor |
| Chili Powder 🌶️ | 1 tsp | Mild or medium heat |
| Garlic Powder 🧄 | ½ tsp | Not garlic salt |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
| Olive Oil 🫒 | 2 tbsp | For toasting tortilla strips |
| Lime Juice 🍋 | 1 tbsp | Freshly squeezed |
| Sour Cream 🥛 | ¼ cup | For serving (optional) |
| Tortilla Chips 🍟 | ½ cup | For serving (optional) |
The tortillas are non-negotiable for that signature crunch. Mission brand works perfectly—they’re sturdy enough to hold their shape after toasting. Look for the white corn variety, not flour. If you can’t find them, Trader Joe’s carries them in bulk. For the broth, low-sodium is key—you’ll be adding plenty of salt later. The fresh corn? Canned white corn (like Goya) is a lifesaver if you’re not in season—just drain it well. Toast your spices in a dry pan for 30 seconds before adding to the broth (trust me, it makes all the difference).
No fresh cilantro? Dried works at half the amount, but it won’t have that same bright pop. Running low on heavy cream? Half-and-half plus a splash of milk gets you close. The lime juice is optional but worth it—it cuts through the richness. If you’re making this ahead, hold off on adding the tortilla strips until serving so they stay crispy. The chips and sour cream are just for serving, but honestly, they make it feel like a restaurant meal (no judgment if you skip them).
This soup reheats beautifully—just stir in a splash of broth if it looks thick. Keeps for 4-5 days in the fridge, but the tortilla strips get soggy after day 2, so plan to eat it fresh. For leftovers, cover the surface with plastic wrap to keep the strips crispy longer. The spices stay potent for 6 months if stored in an airtight container.
Why You'll Love This Recipe
- No Tortilla Stress: I just toast the tortillas in a dry pan for two minutes—no fiddling with oil or flipping constantly. That smoky, slightly crispy edge? It’s the secret weapon here, and honestly, it takes less time than making toast.
- Creamy Without Trying: The heavy cream and fresh white corn make this soup dangerously smooth, but the cumin keeps it from tasting heavy. It’s the kind of rich you don’t have to apologize for—especially when paired with a squeeze of lime.
- Leftovers That Beg: This soup actually improves the next day. The tortillas soften just enough to blend into the broth, and the flavors meld into something even more comforting. I’ve reheated mine three times and never gotten tired of it.
- Budget Bright Spot: White corn is affordable, tortillas are cheap, and you’re not drowning in specialty ingredients. It’s the kind of recipe that makes me feel smart about my grocery bill—especially when I stretch it into four servings.
Step-by-step instructions for sedona white corn tortilla soup
Here's how to nail that signature California Pizza Kitchen texture and flavor—creamy, smoky, and packed with tortilla crunch.
Toast the Tortilla Strips for Perfect Crunch
Cut the 6 whole white corn tortillas into ¼-inch strips—about 2-inch lengths. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the tortilla strips in a single layer and toast for 2-3 minutes until golden brown and crispy, stirring occasionally. Remove and set aside on a paper towel-lined plate to keep them crisp.
This step is non-negotiable for that signature crunch. If you skip it, you'll miss the defining texture of the original. Keep the remaining 1 tablespoon olive oil in the skillet—you'll use it for the soup base.
Build the Creamy Soup Base
In the same skillet, reduce heat to medium-low and add the 1 tablespoon ground cumin, 1 teaspoon chili powder, and ½ teaspoon garlic powder. Toast the spices for 30 seconds until fragrant—this deepens their flavor. Pour in the 4 cups vegetable broth and bring to a gentle simmer, stirring to combine.
Add the 1.5 cups fresh white corn, 1 teaspoon salt, and ½ teaspoon black pepper. Let the soup simmer for 5 minutes until the corn is heated through. Stir in the 1 cup heavy cream and continue simmering for another 3 minutes until the soup is thickened and creamy. Taste and adjust seasoning if needed—this is your flavor foundation.
Finish with Acid and Fresh Herbs
Remove the soup from heat and stir in the 1 tablespoon lime juice. This brightens the flavors and cuts through the richness of the cream. Add the ¼ cup chopped fresh cilantro and the toasted tortilla strips, tossing gently to distribute evenly. Let the soup sit for 5 minutes off the heat—this allows the flavors to meld completely.
Here's where it gets good: The lime juice is crucial. Don't skip it—it's what makes this soup taste fresh and restaurant-quality. The tortilla strips should be evenly distributed throughout, not just floating on top.
Serve with Crunchy Toppings
Ladle the soup into bowls, dividing the tortilla strips evenly between servings. Top each serving with 1 tablespoon sour cream and 2 tablespoons tortilla chips for extra crunch. Serve immediately while the tortilla strips are still crisp and the soup is piping hot.
This is where the magic happens—the contrast between the creamy soup and the crunchy toppings is what makes this recipe special. The sour cream adds a cool, tangy element that balances the smoky cumin and spicy chili powder. Don't wait to serve—this soup is best enjoyed fresh from the pot.
Pro Tips For Making California Pizza Kitchen Sedona White Corn Tortilla Soup Copycat
- CRUSH THE TORTILLAS: Tear them by hand instead of chopping—those jagged edges hold together better in the simmer. I used to cut them neatly, and they’d turn to mush in minutes.
- TOAST THE CUMIN: Bloom that ground cumin in a dry pan for 30 seconds before adding broth—it wakes up the flavor. Skipping this means you’re just guessing at depth.
- CONTROL THE CREAM: Whisk in the heavy cream off the heat, or you’ll get curdled soup. Stirring in hot liquid turns it into scrambled eggs.
- USE FRESH CORN: Frozen or canned won’t cut it—char the kernels slightly over high heat first. That smoky edge is what makes the original recipe sing.
Regional styles of california pizza kitchen sedona white corn tortilla soup copycat
Southwestern Fusion Twist
This recipe already has Southwest roots, but you can deepen that flavor profile by adding 1 diced chipotle pepper in adobo to the spice toast. Simmer it with the broth for 10 minutes before adding the corn—this infuses the soup with smoky, spicy depth.
Top with avocado slices and a sprinkle of cotija cheese for a true Tex-Mex fusion. 🌶️
California Coastal Adaptation
For a lighter, seafood-forward version, swap the vegetable broth for 4 cups fish stock and stir in ½ cup diced white fish (like cod or halibut) during the final 3 minutes of simmering.
Finish with lemon zest instead of lime and a sprinkle of fresh dill for a coastal twist. The fish adds protein while keeping the soup creamy.
Mexican Street Food Style
Transform this into a caldo-style street food dish by serving it in warm tortillas with all the fixings on the side. Add diced jalapeños, radishes, and crumbled queso fresco to the bowl.
For extra crunch, toast corn tortilla chips separately and serve as a topping. This version is perfect for sharing with a crowd.
Vegetarian Protein Boost
Make this soup heartier by adding 1 cup cooked black beans or ½ cup crumbled tofu to the broth during the 5-minute corn simmer. For extra richness, stir in 2 tablespoons nutritional yeast when adding the cream. This keeps the dish vegetarian while adding texture and protein. 💚
Spicy Kick Customization
Adjust the heat level by toasting ½ teaspoon cayenne pepper with the spices or adding 1-2 tablespoons hot sauce (like Cholula) at the end. For a smoky finish, top with crumbled chorizo (cooked separately) or a drizzle of smoked paprika.
Start with ½ teaspoon and taste—you can always add more!
Kid-Friendly Mild Version
For picky eaters, reduce the chili powder to ½ teaspoon and omit the cayenne entirely. Replace the lime juice with 1 tablespoon honey to balance the creaminess.
Serve with shredded cheddar cheese and mild tortilla chips on the side. The toasted tortilla strips still add fun texture without overwhelming flavors. 🧺
Nutrition facts
Frequently asked questions
Why do the tortilla strips need to be toasted?
Toasting the tortilla strips is crucial for that signature restaurant crunch. When toasted in olive oil until golden, they develop a satisfying texture that contrasts perfectly with the creamy broth. Skipping this step results in soft, soggy strips that won't deliver the same experience.
Can I use flour tortillas instead of corn?
While you can use flour tortillas, the authentic flavor comes from white corn tortillas. They have a distinct taste that pairs beautifully with the cumin and chili. If you must substitute, look for corn tortillas—flour won't provide the same earthy sweetness or texture.
How do I keep the tortilla strips crispy when reheating?
Add the toasted strips to the soup just before serving to maintain crispness. If reheating leftovers, cover the soup surface with plastic wrap (touching the broth, not the strips) and microwave on low power for 30 seconds. For extra crunch, toast fresh strips and add them on top.
What if I don't have fresh corn?
Canned white corn works perfectly—just drain it well to avoid watery soup. Look for brands like Goya that use fresh corn. For extra flavor, toast the canned corn in a dry skillet for 2 minutes before adding it to the broth to deepen its sweetness.
Can I make this soup ahead of time?
Yes, but hold off on adding the tortilla strips until serving. Prepare the broth base (through the cream step) and store it in the fridge for up to 3 days. When ready to serve, reheat the broth, toast fresh tortilla strips, and stir them in with lime juice and cilantro.