Favorite Tortilla Soup

4-6
Servings
20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"It's Emeril's favorite tortilla soup."

Original recipe yields 4-6 servings
OK
  • FOR EMERIL`S ESSENCE CREOLE SEASOING (also referred to as Bayou Blast)
  • FOR CHIPOTLE CREMA

Nutritional

  • Serving Size: 1 (538.4 g)
  • Calories 668
  • Total Fat - 24.8 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 208.5 mg
  • Sodium - 4704.8 mg
  • Total Carbohydrate - 65 g
  • Dietary Fiber - 12.7 g
  • Sugars - 6.6 g
  • Protein - 53.4 g
  • Calcium - 222.5 mg
  • Iron - 7 mg
  • Vitamin C - 77.6 mg
  • Thiamin - 0.3 mg

Step 1

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.

Step 2

Add the tomato paste and cook, stirring, for 1 minute.

Step 3

Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for about 10 minutes.

Step 4

Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm.

Step 5

Heat the oil in a heavy pot or electric fryer to 350 degrees F.

Step 6

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.

Step 7

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

FOR THE EMERIL`S ESSENCE CREOLE SEASONING (also referred to as Bayou Blast)


Step 8

Combine all ingredients thoroughly. Yields: 2/3 cup

FOR THE CHIPOTLE CREMA


Step 9

In the bowl of a food processor or blender, combine all the ingredients. Process on high speed until smooth. Serve with the soup. Yields: 1/2 cup

Tips & Variations


No special items needed.

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