SEDONA WHITE CORN TORTILLA SOUP (From California Pizza Kitchen) 3 tablespoons olive oil 1 1/2 seven-inch corn tortillas, cut into 1-inch squares 1 1/2 tablespoons garlic, minced 2 tablespoons white onion, minced 1 1/2 teaspoons jalapeno pepper, minced 1 pound white corn kernels, divided use 1 1/2 pounds tomatoes, chopped 1/3 cup tomato paste 2 1/2 teaspoons ground cumin 1 tablespoon kosher salt 1/8 teaspoon white pepper 1/2 teaspoon chili powder 1 1/2 cups water 1 quart chicken stock (preferably homemade) Optional garnishes: 24 blue corn tortilla chips 2 cups shredded sharp cheddar cheese 1/2 cup chopped fresh cilantro Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow.