Okay, folks, gather ’round! I’ve got a culinary adventure to share with you today, and it’s all about recreating that famous Tortilla Soup from California Pizza Kitchen. I’ve always loved their version, and I thought, “Why not try making it at home?” So, I rolled up my sleeves and got to work.
First off, I looked up some stuff online about this soup. People were saying things like it’s not just some boring appetizer. And one person said it was their favorite from the whole California Pizza Kitchen menu, it’s that awesome!
I grabbed a bunch of ingredients: tortillas, of course, olive oil, garlic, onions, jalapeños, and some other things I’ll get to in a minute. The first real step was frying up those tortilla squares. I heated up some olive oil in a big pot over medium-high heat. Then, I tossed in the tortilla squares and watched them like a hawk. You want them to get crispy and turn a nice golden color.
Once the tortillas were looking good, I threw in the chopped garlic, onions, and jalapeños. Oh man, the smell was already amazing! I let those cook for a couple of minutes, just until they started to soften up.
Building the Soup Base
Now, this is where the magic happens. I added a bunch of other stuff to the pot. You’ll need:
- Chicken broth: This is the main liquid, and it gives the soup a great base flavor.
- Crushed tomatoes: For that tangy tomato goodness.
- Canned diced tomatoes and green chilies: Adds a little kick and more texture.
- Ground cumin: A must-have for that earthy, warm flavor.
- Chili powder: More heat! Adjust this to your liking.
- Salt and pepper: To taste, of course.
I brought the whole mixture to a boil, then turned down the heat and let it simmer for about 20 minutes. This gives all those flavors time to get to know each other and become best friends.
Adding the Chicken
After the simmering was done, I stirred in some cooked, shredded chicken. You can use rotisserie chicken to make things easier, or just cook up some chicken breasts and shred them yourself. I let the soup simmer for another 5 minutes or so, just to heat the chicken through.
The Finishing Touches
Alright, we’re almost there! Here comes the fun part: toppings! I ladled the soup into bowls and went wild with the extras. Here’s what I used:
- Shredded Monterey Jack cheese: Melty, cheesy goodness.
- Fresh cilantro: Adds a bright, herby flavor.
- Avocado slices: Creamy and delicious.
- More of those crispy tortilla strips: For extra crunch!
And there you have it! Homemade California Pizza Kitchen Tortilla Soup, made with love and a little bit of elbow grease. It might seem like a lot of steps, but trust me, it’s totally worth it. The soup is hearty, flavorful, and just plain delicious. Plus, you get to impress your friends and family with your amazing cooking skills. So go ahead, give it a try! You won’t regret it.
