CopyKat’s CPK tortilla soup! 1.30 to 1.76 (per serving)
CopyKat’s CPK tortilla soup! 1.30 to 1.76 (per serving)
by Possible_Donut_11
2 Comments
Possible_Donut_11
I just made Copy Kat’s dupe for CPK’s tortilla soup! It was amazing!
Modifications and Cost Brekadown:
I didn’t use the cheese or the cilantro. didn’t think it needed it. I also didn’t garnish with tortilla chips – I used the last tortilla in the pack to make tortilla strips.
I also added an extra 1.5 cups of broth.
The cost per serving here is higher than it would be if you had a well stock spiced cabinet. I also did not account for using partial amounts of ingredients besides oil (tomato paste, garlic bulb, onion).
1 pack corn tortillas (8): 3.29
1 lb frozen corn: 2.99
1.5 lb vine tomatoes: $3
Chili powder (didn’t have in my cabinet) 2.49
1/2 can tomato paste: .67 (price of whole can)
Half onion: .79 (price of whole onion)
Garlic: .91 (needed to buy new bulb)
Bouillon cubes: 1.69 (counting whole container) used 5 cubes
Jalapeño: $.15 (price of whole, only used half)
3 tbsp Olive oil (already in cabinet, Kirkland brand) .60
Seasonings: white pepper, cumin, salt. Cost unknown.
—— 17.57 for ingredients
Without buying spices, and accounting for amount of garlic used: 13.08
Yield: makes 10 cups. I’m going to cut my bowls of soup with more frozen white corn so they will be more hearty.
Possible_Donut_11
RECIPE
3 tablespoon olive oil
7 corn tortillas cut into squares
1 1/2 tablespoon garlic minced
2 tablespoon white onion minced
1 1/2 teaspoon jalapeno pepper minced
1 pound white corn kernels
1 1/2 pounds tomatoes chopped
1/3 cup tomato paste
2 1/2 teaspoons cumin
1 tablespoon kosher salt
1/8 teaspoon ground white pepper
1/2 teaspoon chili powder
1 1/2 cup water
1 quart chicken stock
24 blue corn tortilla chips (optional garnish)
2 cup shredded cheddar cheese
1/2 cup cilantro chopped
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. 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.
2 Comments
I just made Copy Kat’s dupe for CPK’s tortilla soup! It was amazing!
Modifications and Cost Brekadown:
I didn’t use the cheese or the cilantro. didn’t think it needed it. I also didn’t garnish with tortilla chips – I used the last tortilla in the pack to make tortilla strips.
I also added an extra 1.5 cups of broth.
The cost per serving here is higher than it would be if you had a well stock spiced cabinet. I also did not account for using partial amounts of ingredients besides oil (tomato paste, garlic bulb, onion).
1 pack corn tortillas (8): 3.29
1 lb frozen corn: 2.99
1.5 lb vine tomatoes: $3
Chili powder (didn’t have in my cabinet) 2.49
1/2 can tomato paste: .67 (price of whole can)
Half onion: .79 (price of whole onion)
Garlic: .91 (needed to buy new bulb)
Bouillon cubes: 1.69 (counting whole container) used 5 cubes
Jalapeño: $.15 (price of whole, only used half)
3 tbsp Olive oil (already in cabinet, Kirkland brand) .60
Seasonings: white pepper, cumin, salt. Cost unknown.
——
17.57 for ingredients
Without buying spices, and accounting for amount of garlic used: 13.08
Yield: makes 10 cups. I’m going to cut my bowls of soup with more frozen white corn so they will be more hearty.
RECIPE
3 tablespoon olive oil
7 corn tortillas cut into squares
1 1/2 tablespoon garlic minced
2 tablespoon white onion minced
1 1/2 teaspoon jalapeno pepper minced
1 pound white corn kernels
1 1/2 pounds tomatoes chopped
1/3 cup tomato paste
2 1/2 teaspoons cumin
1 tablespoon kosher salt
1/8 teaspoon ground white pepper
1/2 teaspoon chili powder
1 1/2 cup water
1 quart chicken stock
24 blue corn tortilla chips (optional garnish)
2 cup shredded cheddar cheese
1/2 cup cilantro chopped
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.
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.
https://copykat.com/california-pizza-kitchen-sedona-white-corn-tortilla-soup/