nk goodness for the leftover chicken and carcass of previous post, used it for stock and chix bits for Emeril's tortilla soup. I don't know if it was the chest congestion or cold or what, but this soup tasted pretty much better than heavenly.
Emeril's Quick Tortilla Soup
Recipe courtesy Emeril Lagasse
Prep Time:
ve Prep Time:
--
Cook Time:
45 min
Level:
Easy
Serves:
4 to 6 servings
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.
Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the fried tortilla strips, avocado and Chipotle Crema, as desired.
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
Printed from FoodNetwork.com on Wed Feb 24 2010
