COOKING.COM REWARDSLEARN HOW TO START EARNING REWARDS DOLLARS Info »
View cart background image
0
items
Checkout
Martha Stewart Living Daily Giveway Sweepstakes
Free Shipping On Orders Of $49 Or More
By Category
By Main Ingredient
By Convenience
By Cuisine
By Occasion
By Diet
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You
Breath Of A Wok Breath Of A Wok by Not Applicable
$22.04
Fork Fork by Calphalon
$6.95
Covered Casserole Covered Casserole by Paula Deen
$49.95
See Today's
Trending Tweets

Emeril's Favorite Tortilla Soup
Source: From Emeril's Kitchens by Emeril Lagasse
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe


Yield:  4 to 6 servings
Through the years, I've been very intrigued by the different tortilla soups, with their many flavors, served in the Southwest. I started experimenting about ten years ago, and finally perfected this one. It's pretty darn good, and it pops up on the menus at Emeril's and Delmonico Steakhouse. The Chipotle Crema is optional.
RECIPE INGREDIENTS
2 tablespoons olive oil
1 cup chopped onions
2 teaspoons chopped garlic
1 poblano chile pepper, plus 1 jalapeño seeded and chopped
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 tablespoon tomato paste
6 cups Rich Chicken Stock
1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2 inch cubes
1/4 cup chopped cilantro
2 teaspoons fresh lime juice
6 stale corn tortillas, cut into 1/4 inch thick strips
2 cups vegetable oil
1 teaspoon Emeril's Original Essence or Creole Seasoning
1 avocado, peeled, seeded, and chopped
Chipotle Crema (optional):
1/2 cup sour cream
1 teaspoon chopped canned chipotle peppers in adobo sauce
Emeril's Favorite Tortilla Soup Recipe at Cooking.com
DIRECTIONS
1. Heat the oil in a Dutch oven or other large heavy pot over medium-high heat. Add the onions, garlic, chile pepper, salt, cumin, and coriander and cook, stirring, for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock, bring to a simmer, and simmer for 20 minutes.
2. Add the chicken to the soup and simmer for 5 minutes. Add the cilantro and lime juice and stir well. Remove from the heat and cover to keep warm.
3. Heat the oil in a small heavy pot 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.
4. Ladle the soup into four or six serving bowls. Garnish with the diced avocado, fried tortilla strips, and chipotle crema, if using. Serve immediately.
Chipotle Crema
Comibine all the ingredients in a food processor or blender and process until smooth. Cover and refrigerate until ready to serve. (The crema will keep in an airtight container refrigerated for up to 3 days).
Recipe reprinted by permission of Harper 2009. All rights reserved.
Date Added: 06/08/2009
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT UP: CHICKEN RECIPES

NEXT UP: CHICKEN RECIPES

Easy dinners, from garlic to Tex-Mex.