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Tortilla Soup with Fire-Roasted Corn and Chipotle Crema (Emeril Lagasse) Recipe

Tortilla Soup with Fire-Roasted Corn and Chipotle Crema (Emeril Lagasse) Recipe

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Tortilla Soup with Fire-Roasted Corn and Chipotle Crema (Emeril Lagasse)

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Ingredients

Count

Nutrition

595

Calories

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Ingredients:

Serving

1 ear corn, shucked
1 poblano pepper , or 1 pasilla
2 tbsp olive oil
1 lb boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes
1 1/2 tsp ground cumin
1 1/2 tsp salt
1/2 tsp ground coriander
1 cup chopped onions
2 tsp chopped garlic
1 tbsp tomato paste
6 cups chicken stock
1/4 cup chopped fresh cilantro leaves
2 tsp fresh lime juice
2 cups vegetable oil, for frying
6 stale corn tortillas, cut into 1/4-inch-thick strips
1 tsp essence , recipe follows
1 avocado, peeled, seeded, and chopped, for garnish
chipotle crema, accompaniment , recipe follows
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
1/2 cup sour cream
1 tsp chopped chipotle peppers in adobo sauce
1/8 tsp salt

Directions:

Set a stovetop burner to medium heat, and, using a pair of tongs, hold the corn directly over the fire. Roast the corn over the open flame until golden brown, about 8 minutes. Rotate the corn and continue roasting until the entire surface of the corn is browned. Set the corn aside to cool, and once cooled, cut the kernels from the cob and set aside until ready to use. Use the same technique with the poblano pepper, being sure to char the skin until it is black. Once the pepper is charred, place in a sealable plastic bag and allow to steam. After 5 minutes, remove the pepper from the bag and peel off the charred skin. Discard the seeds and stem end, and set the pepper aside.
In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Season the chicken with cumin, salt and coriander. Add the seasoned chicken and cook until brown. Add the onions and garlic and cook, stirring, for 5 minutes. Dice the poblano and add. Add the corn and reserve some for garnish. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a boil then reduce to a simmer. Simmer for 20 minutes. Add the cilantro and lime juice, stir to combine, and remove from the heat. 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 some of the diced avocado, reserved charred corn, fried tortilla strips, and Chipotle Crema.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Chipotle Crema:
Place all the ingredients in a bowl and stir to combine. Serve with the soup.
Yield: 1/2 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	594.99 Kcal (2491 kJ)
Calories from fat	263.66 Kcal
		% Daily Value*
Total Fat	29.3g	45%
Cholesterol	58.5mg	20%
Sodium	3752.81mg	156%
Potassium	1410.35mg	30%
Total Carbs	59.72g	20%
Sugars	7.71g	31%
Dietary Fiber	9.17g	37%
Protein	28.55g	57%
Vitamin C	13.5mg	23%
Vitamin A	0.1mg	2%
Iron	3.6mg	20%
Calcium	109mg	11%

Amount Per 100 g
Calories	114.3 Kcal (479 kJ)
Calories from fat	50.65 Kcal
		% Daily Value*
Total Fat	5.63g	45%
Cholesterol	11.24mg	20%
Sodium	720.94mg	156%
Potassium	270.94mg	30%
Total Carbs	11.47g	20%
Sugars	1.48g	31%
Dietary Fiber	1.76g	37%
Protein	5.48g	57%
Vitamin C	2.6mg	23%
Iron	0.7mg	20%
Calcium	20.9mg	11%

* 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.