Food Network: Emeril's Favorite Tortilla Soup

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Emeril's Favorite Tortilla Soup
Recipe courtesy Emeril Lagasse, 2004

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

Instructions
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 5 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