Emeril's Favorite Tortilla Soup

Photo by Pamela C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tablespoons olive oil

  • 1

    cup chopped onions

  • 2

    teaspoons chopped garlic

  • 1

    poblano pepper, seeded and chopped, or 1 pasilla or green bell pepper and 1 jalapeno pepper, seeded and chopped

  • 1 1/2

    teaspoons salt

  • 1 1/2

    teaspoons ground cumin

  • 1/2

    teaspoon ground coriander

  • 1

    tablespoon tomato paste

  • 6

    cups chicken stock

  • 1

    pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes

  • 1/4

    cup chopped fresh cilantro leaves

  • 2

    teaspoons fresh lime juice

  • 2

    cups vegetable oil, for frying

  • 6

    stale corn tortillas, cut into 1/4-inch-thick strips

  • 1

    teaspoon Essence, recipe follows

  • 1

    avocado, peeled, seeded, and chopped, for garnish

  • Chipotle Crema, accompaniment, recipe follows

Directions

In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for about 10 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm. Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Essence. Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the diced avocado, the fried tortilla strips, and Chipotle Crema. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. Chipotle Crema: 1/2 cup sour cream 1 teaspoon chopped chipotle peppers in adobo sauce 1/8 teaspoon salt In the bowl of a food processor or blender, combine all the ingredients. Process on high speed until smooth. Serve with the soup. Yield: 1/2 cup

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