Emeril's Quick Tortilla Soup

Total Time:
55 min
Prep:
10 min
Cook:
45 min

Yield:
4 to 6 servings
Level:
Easy

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
  • 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
  • Chipotle Crema:
  • 1/2 cup sour cream
  • 1 teaspoon chopped chipotle peppers in adobo sauce
  • 1/8 teaspoon salt
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):

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:

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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