Using up corn tortillas

Similar to the lemongrass, we bought a monster package of white corn tortillas. 120 in all, half of which went straight to the freezer. We made tacos, then tortilla chips and guacamole, then chicken enchiladas. Now it's Sedona White Corn Tortilla Soup.

Unlike our favorite Tortilla Soup from Cook's Illustrated, this soup was all blended up. It wasn't as "fresh" tasting without the chunks of avocado, tomatoes and other ingredients. It was more like chili (especially with the inclusion of cumin and chili powder...)

Don't get me wrong, this soup was great. Just different. Very tasty. Make sure to top with the cilantro. And next time I plan to use twice as many tortillas to make the soup thicker.

The best part was I used my Kitchen Aid immersion blender. What a sweet little machine with a super motor. Never again will I "transfer my soup to a blender in batches". I totally recommend this tool if you make soups and salad dressings. It also came with attachments for chopping and whipping. The chopper is much easier for small food processor chores and has less parts to clean.

I'm excited to make the pizzas from this cookbook...we love the restaurant.

Sedona White Corn Tortilla Soup from The California Pizza Kitchen Cookbook
Rating: great