Craving a taste of California sunshine? Then look no further than this delicious and easy CPK Tortilla Soup recipe! Inspired by the California Pizza Kitchen's famous dish, this homemade version brings the vibrant flavors of Mexico right to your kitchen. It's a perfect quick dinner idea, a healthy meal option, and a fantastic way to showcase your homemade cooking skills. Get ready to savor every spoonful of this incredibly flavorful and satisfying soup!
Ingredients: You'll Need These Simple Staples
This recipe uses readily available ingredients, making it a perfect choice for a busy weeknight.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken broth (low sodium preferred)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 6 corn tortillas, cut into strips
- Avocado, shredded cheese, sour cream, cilantro for garnish (optional)
Instructions: Let's Get Cooking!
This recipe is surprisingly easy and comes together quickly. Even beginner cooks will find this a breeze!
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Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
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Build the Flavor Base: Add the crushed tomatoes, chicken broth, black beans, corn, chili powder, cumin, and cayenne pepper (if using) to the pot. Season with salt and pepper to taste. Bring the mixture to a simmer.
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Simmer to Perfection: Reduce the heat to low and let the soup simmer for at least 15 minutes, or longer for a richer flavor. The longer it simmers, the more the flavors meld together.
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Crisp the Tortilla Strips: While the soup simmers, preheat your oven to 375°F (190°C). Spread the tortilla strips on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy. Keep an eye on them to prevent burning.
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Serve and Enjoy: Ladle the soup into bowls and top with the crispy tortilla strips, avocado slices, shredded cheese, a dollop of sour cream, and fresh cilantro.
Cooking Tips for Tortilla Soup Success
- Spice Level: Adjust the amount of cayenne pepper to control the heat level. If you prefer a milder soup, omit it entirely.
- Broth Choice: For a richer flavor, use homemade chicken broth. Vegetable broth can be substituted for a vegetarian option.
- Garnish Extravaganza: Get creative with your garnishes! Chopped red onion, diced jalapeños, or a squeeze of lime are all great additions.
- Make it Ahead: This soup tastes even better the next day! Make a big batch and enjoy leftovers for lunch or dinner.
Variations: Explore the Flavor Possibilities
- Chicken Tortilla Soup: Add cooked shredded chicken to the soup during the simmering stage for a heartier meal.
- Vegetarian Tortilla Soup: Omit the chicken broth and use vegetable broth instead. Consider adding extra beans or vegetables for added protein and texture.
Nutritional Information (per serving, approximate)
This nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 300-350
- Protein: 15-20g
- Fat: 10-15g
- Carbohydrates: 30-40g
This delicious and easy CPK Tortilla Soup recipe is perfect for a weeknight meal or a weekend gathering. It's a flavorful, healthy, and satisfying dish that's sure to become a family favorite. Enjoy the delicious taste of California sunshine in every bowl!