Emeril's Quick Tortilla Soup (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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 |
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 |
1/2 cup sour cream |
1 teaspoon chopped chipotle peppers in adobo sauce |
1/8 teaspoon salt |
Directions:
1. 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.
2. 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.
3. Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the fried tortilla strips, avocado and Chipotle Crema, as desired.
4. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
5. Combine all ingredients thoroughly.
6. Yield: 2/3 cup
7. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
8. Chipotle Crema:
9. In the bowl of a food processor or blender, combine all the ingredients. Process on high speed until smooth. Serve with the soup.
10. Yield: 1/2 cup
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