California Pizza Kitchen Jambalaya 2

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Inspired by: The Original BBQ Chicken Pizza. So fast and so easy with refrigerated pizza crust, these saucy, smoky pizzas make quick fans with their rustic, hot-off-the-grill flavor. They're perfect for impromptu cookouts and summer dinners on the patio. —Alicia Trevithick, Temecula, California. Get Our Recipe for Barbecued Chicken Pizzas. 2.

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Place a soup pot or dutch oven over medium-high heat. Add 1 Tbsp oil and sautee chopped onion, garlic, and jalapeno until tender. Add chicken breasts and remaining soup ingredients to the pot. Bring to a boil then simmer for 25 minutes. Remove the chicken to a bowl and shred it with 2 forks.

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Bring California straight to your kitchen with the highly sought-after California Pizza Kitchen Tortilla Soup recipe. This tasty delight is more than just a soup. It's an exotic journey, a warm hug from the sunny state, a culinary experience that will teleport your senses straight to the vibrant California Pizza Kitchen itself.

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Instructions. 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.

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California Pizza Kitchen has just such a soup, but the oil and fried tortilla chips jack up the fat. Never fear. You can use my CPK Sedona White Corn Tortilla Soup recipe below to make a soup that tastes just as good as the original without most of the oil and fat. Fat-free chicken broth stands in well for the regular stuff, and baked corn.

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Renowned for its Southwestern-inspired cuisine, California Pizza Kitchen offers a tantalizing tortilla soup that is a crowd favorite. This flavorful soup combines the warmth of fire-roasted tomatoes with the smokiness of chipotle peppers, topped with crispy tortilla strips and a variety of toppings.

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Hands on: 15 minutes. Total time: 15 minutes. Makes: 8 cups. 3 tablespoons olive oil. 1 1/2 8-inch corn tortillas, cut into 1-inch squares. 2 tablespoons minced white onion

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Step 2. Add onion and jalapeño : cook 1 - 2 minutes until onion is just translucent. Step 3. Add garlic and cook an additional 30 seconds or until garlic is fragrant. Step 4. Add the corn, tomatoes, tomato paste, cumin, pepper, chili powder, chipotle tabasco and chicken stock to the pot. Step 5.

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Start by sautéing the onion and garlic in a pot until they are fragrant. Then, add the chicken broth, diced tomatoes, and spices. Let the soup simmer for about 15 minutes to allow the flavors to meld together. Finally, stir in the corn and black beans, and cook for an additional 5 minutes.

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1 1/2 seven-inch Corn Tortillas, cut into 1" squares 1 ½ seven-inch Corn Tortillas, cut into 1" squares

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to crisp and turn a golden yellow. Add garlic, onion and jalapeño; 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.

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Step 2. Toss the cucumbers, tomatoes and ½ teaspoon salt in a colander set in the sink and toss to combine. Let sit to drain excess liquid, about 10 minutes. Step 3. Meanwhile, arrange the tortillas on the sheet pans, four per pan, and sprinkle each with the mozzarella and dried oregano.

California Pizza Kitchen Jambalaya 2

Prep the Sauce while the dough is rising since it will need time to cool down: 1. Melt 2 Tbsp butter in a small saucepan over medium heat. Whisk in 2 Tbsp flour until well mixed. 2. Gradually whisk in 1 1/4 cup milk. Next, add 1/4 tsp salt, 1/8 tsp pepper, 2-3 cloves minced garlic and 2 Tbsp fresh basil. 3.

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Into the Dutch oven over medium high heat, add the olive oil, garlic, tomato paste, and onions and stir for 30 seconds to 2 minutes or until fragrant, taking care not to burn any of them. Once fragrant, add the jalapeños, corn, beans, water, stock, tomatoes, salt, and pepper. Heat to a boil and then reduce to a simmer.

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Cook 1 to 2 minutes or until onion becomes translucent. Add half the corn along with all other ingredients except tortilla chips, cheese, and cilantro, reserving the other half of the corn to be added at the end. Bring the soup to a low, even boil. Boil for 5 minutes then remove the soup from the heat.