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Favorite Tortilla Soup

Created by ForeverMama on February 3, 2017

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)

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