Recipe

Emeril's Favorite Tortilla Soup

  • Yield: 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 and 1 jalapeno pepper, 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 chicken stock
  • 1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes
  • 1/4 cup chopped fresh cilantro leaves
  • 2 teaspoons fresh lime juice
  • 2 cups vegetable oil, for frying
  • 6 stale corn tortillas, cut into 1/4-inch-thick strips
  • 1 teaspoon Emeril's Original Essence
  • 1 avocado, peeled, seeded, and chopped, for garnish
  • Chipotle Crema, accompaniment

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. Season with the Essence.
  • Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the diced avocado, the fried tortilla strips, and Chipotle Crema.