Tortilla Soup (Emeril Lagasse) Recipe

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Tortilla Soup (Emeril Lagasse)
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Ingredients
30
Count
Nutrition
1167
Calories
Total time
150
Minutes
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Ingredients:

Directions:

  1. Garnishes:
  2. For the Stock: Season the chicken with salt. Place in a large stock pot and add the remaining ingredients. Season with a teaspoon of salt. Place the pan over medium heat and bring to a boil. Reduce the heat to medium low and simmer until the chicken is tender, about 2 hours. Remove from the heat and cool completely. Remove the chicken and set aside. Strain the liquid into a another pan, discarding the vegetables. Remove the fat and bones from the chicken. Dice the chicken into 1/2-inch pieces. Set aside.
  3. For the Soup: Preheat the fryer. Cut half of the tortillas in quarters and thinly slice the other half. Fry both cuts of tortillas in batches, until golden brown. Remove and drain on paper towels. Season with salt and set aside. In a stock pot, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt, pepper and oregano. Saute until soft, about 2 to 3 minutes. Stir in the garlic, bay leaf and jalapeno. Continue to saute for 1 minute. Stir in the tomatoes. Season with salt and pepper. Saute for 2 minutes. Crush the reserved fried tortilla quarters over the tomatoes. Stir to mix. Stir in the reserved chicken stock and bring to a boil. Reduce the heat to medium low and simmer for 30 minutes. Using a hand-held blender, puree the soup until smooth or leave chunky. Reseason the soup. Stir in the reserved diced chicken and cilantro. Simmer for another 5 minutes. To serve, ladle the soup into individual bowls. Garnish with the avocados, squeeze of lime juice, fresh cilantro and the fried tortilla strips. Serve warm.
  4. In a mixing bowl, combine the flour, salt, and lard. Mix well. Stir in the water. **The dough should be slightly wet. Form the dough into a smooth ball. Divide the dough into 12 pieces. Place a little water on the hands and form the dough into small balls. Place the balls on a piece of parchment paper (12 inches by 8 1/2 inches). Using your hands, flatten the dough and form into a flat circle. Place a piece of plastic wrap over the circle. Using a rolling pin, roll the dough out into a 6 1/2 to 7-inch circle and 1/8-inch thick. In a medium non-stick skillet, over medium heat, brown the tortillas for 1 to 2 minutes on each side. Remove and place between 2 sheets of parchment paper. Repeat the above process with the remaining dough. Serve warm. Yield: 12 tortillas
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1166.96 Kcal (4886 kJ)
Calories from fat 616.62 Kcal
% Daily Value*
Total Fat 68.51g 105%
Cholesterol 344.18mg 115%
Sodium 701.45mg 29%
Potassium 1402.59mg 30%
Total Carbs 61.05g 20%
Sugars 7.68g 31%
Dietary Fiber 10.16g 41%
Protein 76.12g 152%
Vitamin C 40.7mg 68%
Vitamin A 0.1mg 3%
Iron 7.5mg 42%
Calcium 210.2mg 21%
Amount Per 100 g
Calories 111.07 Kcal (465 kJ)
Calories from fat 58.69 Kcal
% Daily Value*
Total Fat 6.52g 105%
Cholesterol 32.76mg 115%
Sodium 66.76mg 29%
Potassium 133.5mg 30%
Total Carbs 5.81g 20%
Sugars 0.73g 31%
Dietary Fiber 0.97g 41%
Protein 7.24g 152%
Vitamin C 3.9mg 68%
Iron 0.7mg 42%
Calcium 20mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.2
    Points
  • 30
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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