Sedona White Corn Tortilla Soup Recipe

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3 votes | 14545 views

This recipe is a little time consuming but has lots of flavor!



Cost per recipe $8.78 view details


  1. Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn golden yellow. Add garlic, onion and jalapeno; cook 1 to 2 minutes, until onion becomes translucent. Add half the corn along with all the 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.
  2. Remove soup from heat. Use a hand-held propeller blade processor or food processor to process in batches in the consistency of a course puree.
  3. Process the remaining corn in a food processor for 2 minutes. Return the soup to burner and add the reserved corn. Bring the soup to a boil once again being careful not to burn.
  4. Serve, garnish with blue corn tortilla chips, cilantro and cheddar cheese.
  5. Serves 6 - 8


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1470g
Calories 651  
Calories from Fat 243 37%
Total Fat 27.75g 35%
Saturated Fat 8.61g 34%
Trans Fat 0.0g  
Cholesterol 29mg 10%
Sodium 4739mg 197%
Potassium 2588mg 74%
Total Carbs 84.96g 23%
Dietary Fiber 16.2g 54%
Sugars 20.91g 14%
Protein 30.0g 48%
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  • Mary Joseph
    This recipe is really good! I just made it for the family I cook for and I think they're going to love it.

    I've never cut up corn before so if any of you are out there who haven't either, just an FYI, 2lbs of whole corn = 1lb of kernals.
    I've cooked/tasted this recipe!
    • Karen Thiers
      I used to have this recipe and lost it. I'm glad I thought to look for it again. One comment I have is that CPK's version is vegetarian friendly as they use vegetable and not chicken stock. IN any event, it's delicious!
      I've cooked/tasted this recipe!
      This is a variation

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