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Favorite Tortilla Soup

Here's how you make Favorite Tortilla Soup
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  • Servings: 5
  • Prep: 20m
  • Cook: 45m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 2 tablespoons olive oil
  • 1 cup chopped yellow 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
  • Vegetable oil (for frying, 2 cups)
  • 306 grams corn tortillas (cut into 1/4-inch-thick strips, 6 stale tortillas)
  • Essence (recipe follows, 1 teaspoon)
  • 1 avocado, whole (peeled, seeded, and chopped, for garnish)
  • Chipotle Crema (accompaniment, recipe follows)
  • FOR EMERIL`S ESSENCE CREOLE SEASOING (also referred to as Bayou Blast)
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • FOR CHIPOTLE CREMA
  • 1/2 cup sour cream
  • 1 teaspoon chopped chipotle peppers in adobo sauce
  • 1/8 teaspoon salt
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

We hope you enjoy this recipe!

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