Favorite Tortilla Soup
Recipe: #25556
February 03, 2017
Categories: Chicken, Peppers, Mexican, Spicy, Chicken Dinner, Mexican Chicken, Mexican Dinner, more
"It's Emeril's favorite tortilla soup."
Original is 5 servings
Ingredients
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- FOR EMERIL`S ESSENCE CREOLE SEASOING (also referred to as Bayou Blast)
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- FOR CHIPOTLE CREMA
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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 by Step Method
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For a milder flavor, use a green bell pepper instead of a poblano pepper.
- If using fresh corn tortillas, fry them for a shorter amount of time to prevent them from burning.
- For the chicken breasts, substitute with 1 pound of boneless, skinless chicken thighs for a more succulent and flavorful soup. The dark meat of the chicken thighs is more moist and tender, making it more enjoyable to eat.
- For the cilantro, substitute with 1/4 cup of parsley for a more mild flavor. Parsley has a milder flavor than cilantro, and is a great way to add flavor to the soup without the strong flavor of cilantro.
Vegetarian Tortilla Soup Replace the chicken stock with vegetable stock and omit the chicken. Add 1 cup of cooked black beans when you add the cilantro and lime juice. Fry the tortilla strips in vegetable oil instead of chicken fat.
Mexican Rice: Mexican rice is a flavorful accompaniment to this tortilla soup. The mild, tomato-based flavor of the rice pairs well with the spicy soup, and the contrasting textures of the two dishes make for a delicious meal.
Refried Beans: Refried beans are a classic accompaniment to tortilla soup. The creamy, savory beans are a great contrast to the spicy soup, and they provide a hearty flavor and texture. Plus, they can be made in minutes and are a great way to add protein to the meal.
FAQ
Q: How do I make Emeril's Essence Creole Seasoning?
A: To make Emeril's Essence Creole Seasoning, combine paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, and dried thyme in a bowl and mix thoroughly. Yields: 2/3 cup.
Q: How do I store Emeril's Essence Creole Seasoning?
A: Store Emeril's Essence Creole Seasoning in an airtight container in a cool, dry place. It will keep for up to 6 months.
1 Reviews
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Fun facts:
This recipe is based on Emeril Lagasse's favorite tortilla soup recipe. He is a famous chef and restaurateur known for his Cajun-style cooking.
The Essence Creole Seasoning, also known as Bayou Blast, is a blend of spices created by Emeril Lagasse. It is a staple of Cajun and Creole cooking and is used in many of his recipes.