Emeril's Quick Tortilla Soup

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
• 1 jalapeno pepper, seeded and chopped
• 1 1/2 teaspoons salt
• 1 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 tablespoon tomato paste
• 6 cups chicken stock or canned, low-sodium chicken broth
• 1 pound cooked chicken, shredded
• 1/4 cup chopped fresh cilantro
• 2 teaspoons fresh lime juice
• 6 stale corn tortillas, cut into 1/4-inch-thick strips
• 2 cups vegetable oil, for frying
• 1 teaspoon Essence, recipe follows
• 1 avocado, peeled, seeded, and chopped, optional garnish
• Chipotle Crema, optional garnish, recipe below

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 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 fried tortilla strips, avocado and Chipotle Crema, as desired.

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