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
Ten Dollar Dinners Promo
NFNS5 Winner Promo
What Would Brian Boitano Make?
Melissa's Pilot
Melissa's Hometown Visit
Giada Behind the Scenes
Making Bacone With Brian
Bobby's Crunchy Avocado Salad
Melissa's New Show
Battle - Cowboy Ribeye
5 Healthy Weeknight Dinners
Easy Appetizers
All About Melissa d'Arabian
5 Simple Summer Dinners
Simple Slow Cooker Recipes
Decadent Chocolate Desserts
Foods for Entertaining a Crowd
Bobby's Burgers
Simple Summer Recipes
Giada in Paradise
Yummy!!
Rated: 5 stars out of 5