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Prep Time: 10 Minutes Cook Time: 26 Minutes |
Ready In: 36 Minutes Servings: 6 |
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This is a version of Emeril's quick tortilla soup. Easy tortilla soup with chicken broth base!!! Very yummy! I can't find fresh poblano chiles so have been using one Penzey's dried ancho pepper, seeded and chopped. Also have been using 4 tablespoons dried onion and 1-2 teaspoons garlic powder if fresh not available. If you have fresh cilantro, use 1/4 cup chopped in place of dried. The seasoning for the tortilla strips is #rz.243095. It is Emeril's creole seasoning recipe. Ingredients:
2 tablespoons olive oil |
1 cup onion, chopped |
2 teaspoons garlic, minced |
1 poblano pepper, seeded and chopped |
1/4 teaspoon salt |
1 1/2 teaspoons cumin |
1/2 teaspoon coriander |
1 tablespoon tomato paste |
6 cups chicken broth |
1 lb cooked chicken, shredded |
2 tablespoons cilantro, dried |
2 teaspoons lime juice |
6 corn tortillas, cut into 1/4-inch strips and sprayed with pam and seasoned with 1 teaspoon emeril's essence creole s |
1 avocado, peeled, seeded and chopped |
1 cup light sour cream |
1/4-1/2 teaspoon dried chipotle powder |
Directions:
1. In dutch oven or stock pot, heat olive oil and add onions, garlic, poblano pepper, salt, cumin and coriander and cook for 5 minutes.
2. Add tomato paste and cook for 1 minute.
3. Add chicken broth, chicken, cilantro and lime juice.
4. Simmer for 20 minutes.
5. Bake tortilla strips sprayed with Pam and sprinkled with 1 teaspoon Emeril's Essence at 350 degrees for 5 to 10 minutes or until crisp.
6. Ladle soup into bowl and top with baked tortilla strips, avocado and chipotle/sour cream mixture.
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