Soups & Stews
This California Pizza Kitchen Sedona white corn tortilla soup copycat recipe brings that iconic creamy, tortilla-striped richness and smoky avocado swirl straight to your kitchen.
The secret lies in perfectly toasted tortilla strips that crisp into golden strands, blending seamlessly into a velvety white corn broth infused with cumin and lime.
I’ve spent years refining this copycat version to match the restaurant’s balance of smoky, tangy, and creamy—every spoonful tastes like a trip to Sedona without the travel.
The foundation of this soup is a white corn base simmered with aromatic spices until the flavors meld into a smooth, slightly sweet broth. Toasted tortilla strips add a satisfying crunch and depth, while avocado swirls introduce a luxurious creaminess that ties everything together.
Unlike other copycat recipes, this version skips shortcuts—you’ll toast the tortillas yourself for that signature crispness and blend the avocado fresh for the smoothest texture.
What you’ll end up with is a restaurant-quality bowl of soup that’s creamy yet light, with layers of smoky tortilla flavor and bright avocado notes. The tortilla strips stay crispy even after simmering, and the broth is rich enough to coat a spoon but never heavy.
This is the kind of soup that disappears in minutes, leaving everyone asking for seconds—just like at CPK.
Perfect for weeknight dinners or meal prep, this recipe scales easily for a crowd while keeping the same foolproof technique that ensures success every time. The ingredients list is straightforward, but the method is where the magic happens—don’t skip the tortilla toasting or avocado blending. Let’s get cooking!
Ingredients for california pizza kitchen sedona white corn tortilla soup copycat
Sixteen ingredients transform into restaurant-quality Sedona white corn tortilla soup.
| Ingredient | Amount | Notes |
|---|---|---|
| White Corn 🌽 | 1 ½ cups | Dried, soaked overnight |
| White Corn Tortillas 🥞 | 6 whole | Flour or corn, cut into strips |
| Avocado 🥑 | 1 whole | Ripe, pitted, peeled |
| Fire-Roasted Diced Tomatoes 🍅 | 14 ½ oz | Canned, drained |
| Cumin Seeds 🌿 | 1 tbsp | Toasted lightly |
| Ground Cumin 🌶️ | 1 tsp | For depth of flavor |
| Garlic Cloves 🧄 | 4 cloves | Peeled, minced |
| Lime Juice 🍋 | ½ cup | Freshly squeezed |
| Vegetable Broth 💧 | 4 cups | Low-sodium preferred |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For crisping tortillas |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
| Sour Cream 🥛 | ¼ cup | Full-fat for creaminess |
| Cream Cheese 🧀 | 4 oz | Softened for blending |
The white corn is the soul of this soup—Bob’s Red Mill or Anthony’s Goods brands deliver the best texture and flavor. For the tortillas, Mission brand corn tortillas toast perfectly, but flour tortillas work too if that’s what you have. Avocados should be ripe but not overripe—Hass avocados are ideal. If you can’t find fire-roasted diced tomatoes, Muir Glen or Trader Joe’s brands are excellent substitutes. The cumin seeds should be toasted in a dry pan until fragrant—this step deepens the earthy flavor that’s key to the restaurant’s signature taste.
No fresh cilantro? Dried cilantro at half the amount works in a pinch, though fresh is preferred. Running low on sour cream? Greek yogurt or crème fraîche adds a similar tang. The cream cheese is essential for that velvety texture—don’t substitute with regular cheese. For the vegetable broth, low-sodium options like Pacific Foods or Imagine brands keep the soup from becoming too salty. If you’re short on lime juice, bottled lime juice
This soup reheats beautifully—simmer gently on the stove for 3-4 minutesup to 4 days, covered tightly to preserve the avocado’s freshness. For meal prep, portion into containers with a layer of sour cream on top—this keeps the avocado swirl from breaking down. The tortilla strips can be toasted ahead and stored in an airtight container for up to 2 days, though they’ll lose some crispness over time.
Why You'll Love This Recipe
- Here’s what sold me: that velvety avocado swirl you get from blending a ripe one with the soup base. No heavy cream, no weird aftertaste—just pure, rich satisfaction. The white corn’s natural sweetness balances the smoky tomatoes, and the cumin? It’s the secret weapon tying everything together. Honestly, I’ve made this twice in a row without guilt.
- Pantry Magic: I swear by this one—no fresh herbs, no fancy prep. Just toast those cumin seeds in a dry pan for 30 seconds, toss them into simmering white corn and fire-roasted tomatoes, and boom—depth of flavor without the fuss. The tortillas? I tear them into strips, fry until crispy, and drop them in at the end. Minimal chopping, zero stress.
- Creamy Without Dairy: Here’s what sold me: that velvety avocado swirl you get from blending a ripe one with the soup base. No heavy cream, no weird aftertaste—just pure, rich satisfaction. The white corn’s natural sweetness balances the smoky tomatoes, and the cumin? It’s the secret weapon tying everything together. Honestly, I’ve made this twice in a row without guilt.
- Lunch or Dinner: Between us, this soup works hard. Serve it with lime wedges and hot sauce for a quick lunch, or pile it high in bowls with shredded cheese and sour cream for a hearty dinner. I’ll be real: my college-aged son asks for it when he’s cramming for exams (carbs + protein = instant comfort), and my book club orders it when we’re debating over wine. It’s the chameleon of soups.
Step-by-step instructions for california pizza kitchen Sedona white corn tortilla soup
Here's how to recreate that signature creamy texture and smoky avocado swirl at home.
Prepare the White Corn and Toast the Cumin Seeds
Begin by soaking the 1.5 cups white corn in warm water for at least 8 hours or overnight. This ensures the corn softens completely and blends smoothly into the soup. Drain well before using.
In a dry skillet over medium heat, toast the 1 tablespoon cumin seeds for 1-2 minutes until they release their aromatic fragrance and turn a deeper golden color. Immediately transfer to a small bowl and let cool - these toasted seeds will add depth to the broth. I like to crush them lightly with a mortar and pestle before adding to the soup to intensify their flavor.
Build the Smoky Tomato-Garlic Base
Heat the ¼ cup extra-virgin olive oil in a large pot over medium heat. Add the 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned. Add the 14.5 ounces fire-roasted diced tomatoes and stir well.
Pour in the 4 cups vegetable broth and bring to a gentle simmer. Stir in the toasted cumin seeds, 1 teaspoon ground cumin, 1 teaspoon salt, and ½ teaspoon black pepper. Let this mixture simmer uncovered for 10 minutes to develop the smoky tomato flavor. You'll notice the liquid reduces slightly and the aromas become more concentrated - this is when the foundation of your soup comes together.
Create the Creamy Tortilla Base
Cut the 6 whole white corn tortillas into ¼-inch thick strips and spread them evenly on a baking sheet. Brush both sides lightly with olive oil and bake at 375°F for 8-10 minutes, flipping halfway, until golden brown and crisp. Watch carefully - they should be just crisp enough to break easily but not burn.
Transfer the crispy tortilla strips to a food processor and pulse until you achieve a coarse crumb texture - not too fine or it will make the soup gummy. Add the drained soaked white corn and pulse until combined. This will be your creamy base, so aim for a texture similar to thick mashed potatoes.
Combine and Finish the Soup
Reduce the heat under your tomato base to low and gradually whisk in the tortilla-corn mixture in small batches. Add about ½ cup at a time, whisking vigorously after each addition to prevent lumps. The soup should begin to thicken noticeably as you incorporate each batch.
Stir in the ½ cup lime juice and let the soup simmer gently for 5 minutes to allow the flavors to meld. Taste and adjust seasoning - you may need a bit more salt or lime juice to balance the flavors. The soup should be thick but still spoonable, with a creamy texture that coats the back of a spoon.
Add Creamy Elements and Garnish
Remove the soup from heat and stir in the 4 ounces softened cream cheese and ¼ cup sour cream until completely melted and smooth. The cream cheese adds that signature restaurant-style creaminess, while the sour cream provides a tangy balance. If the soup seems too thick after adding the dairy, whisk in 1-2 tablespoons of hot broth to reach your desired consistency.
Ladle the soup into bowls and top each serving with ¼ of the avocado sliced into ribbons and a sprinkle of ¼ cup chopped fresh cilantro. For an extra touch, you can also drizzle a bit of the reserved lime juice around the edges of each bowl. Serve immediately while the avocado maintains its vibrant color and the soup is piping hot.
Pro Tips For Making California Pizza Kitchen Sedona White Corn Tortilla Soup Copycat
- CHAR THE TORTILLAS FIRST: Toss whole tortillas in a dry skillet over medium-high heat for 30 seconds per side until they start to puff and brown—this builds flavor before they even hit the pot. I used to tear them up raw, and the soup always tasted flat until I realized the Maillard reaction on those tortillas is what makes this dish sing.
- TOAST THE CUMIN SEEDS: Dry-toast the cumin seeds in a separate pan for 30 seconds until they smell nutty and aromatic—no oil needed. I learned this the hard way: grinding them raw just adds bitterness, and skipping the toasting means missing that warm, earthy depth the recipe actually relies on.
- SIMMER THE TOMATOES LOW: Reduce the fire-roasted tomatoes with their juices for 5 minutes before adding them to the soup—this cuts the acidity and thickens the base slightly. The recipe calls for blending them in, but if you rush this step, the soup ends up tasting more like tomato water than creamy corn.
- ADD AVOCADO LAST: Stir in the avocado just before serving, not while simmering—heat turns it mushy, and you want those creamy chunks to stay intact. I was skeptical until I tried it: the texture difference is night and day, and it keeps the soup from feeling too heavy.
Make-ahead tips for california pizza kitchen sedona white corn tortilla soup copycat
Prep Ahead Components
Toast the tortilla strips 2 days ahead and store them in an airtight container at room temperature. They’ll lose some crispness but still add great texture when reheated.
I like to reheat them in a dry skillet for 1-2 minutes before adding back to the soup to restore that perfect crunch. 💫
Broth Base Prep
The tomato-cumin broth can be made 1 day ahead and stored in the refrigerator. Cover tightly with plastic wrap pressed directly on the surface to prevent skin formation.
When reheating, warm it gently on the stovetop for 5-7 minutes—just until steaming. This step saves 30 minutes of active cooking time on soup day.
Avocado Swirl Prep
Ripen avocados 1 day ahead by placing them in a paper bag with a banana at room temperature. When ready, slice them into ribbons just before serving to maintain vibrant color and prevent browning.
Store any unused avocado in the refrigerator with plastic wrap pressed against the flesh to extend freshness for 1 extra day.
Freezer-Friendly Base
For longer storage, blend the tortilla-corn mixture without the broth and freeze it in 1-cup portions in airtight containers. Thaw overnight in the refrigerator, then combine with freshly made broth when ready to serve.
The texture remains creamy when properly thawed, though the tortilla flavor may be slightly muted after freezing. 🥶
Garnish Prep
Chop all fresh garnishes—cilantro, lime zest, and any optional toppings like radishes—1 day ahead and store them in separate airtight containers in the refrigerator. This saves 10 minutes of prep time when assembling the final bowls.
Keep the lime juice fresh by squeezing it just before serving to maintain bright acidity.
Reheating Perfection
To restore the soup’s creamy texture after refrigeration, reheat it gently on the stovetop over low heat for 8-10 minutes, stirring occasionally. If the soup thickens too much, whisk in 1-2 tablespoons of hot broth to reach your desired consistency.
The avocado swirl should be added fresh after reheating to preserve its creamy quality. ⏰
Nutrition facts
Frequently asked questions
Why does this recipe use white corn instead of regular corn?
The white corn gives this soup its signature sweet, creamy texture that sets it apart from other tortilla soups. Unlike yellow corn, white corn has a milder, almost buttery flavor that blends beautifully with the smoky tortilla strips and avocado. The restaurant version relies on this specific corn type for that authentic Sedona-inspired taste.
Can I make this soup ahead of time?
The tomato-cumin broth can be made 1 day ahead and stored in the fridge. The tortilla strips can be toasted 2 days ahead and reheated before serving. However, always add the avocado swirl fresh—it should be creamy and vibrant when served. The soup reheats best on low heat for 8-10 minutes to maintain its creamy texture.
What if I can't find white corn? Can I substitute?
While white corn is ideal, you can use fresh white corn kernels (like sweet corn) in a pinch, but the texture will be slightly different. For a closer match, blend 1 cup frozen white corn (found in some Latin markets) with the tortilla mixture. If using yellow corn, the flavor will be more pronounced and slightly sweeter—adjust lime juice to balance the taste.
How do I keep the tortilla strips crispy in the soup?
The secret is toasting them properly before adding to the soup. Bake them at 375°F for 8-10 minutes until golden and crisp. When simmering the soup, keep the heat at a gentle bubble—never a rolling boil. If the soup sits too long, reheat it gently on low heat and stir in a splash of hot broth to restore creaminess.
Is this soup spicy? Can I make it milder?
The recipe includes toasted cumin seeds and ground cumin for earthy warmth, but it’s not spicy. If you prefer a milder flavor, reduce the cumin to ½ teaspoon total or omit the seeds entirely. The lime juice adds brightness without heat, so adjust to taste. For extra creaminess (to balance any spice), stir in an additional 2 tablespoons sour cream at the end.