Saturday, October 27, 2007

Tortilla Soup

This soup was absolutely delicious! I actually didn't do the whole tortilla strips part, which I guess just makes it a southwest chicken soup. I also ended up adding about 2 cups of corn, and a can of black beans to make it a little more substantial. I've included the original recipe here and noted the changes I made (**).

Emeril's Quick Tortilla Soup
Recipe courtesy Emeril Lagasse and

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
1 jalapeno pepper, seeded and chopped
1 1/2 teaspoons salt
1 1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon tomato paste
6 cups chicken stock or canned, low-sodium chicken broth
1 pound cooked chicken, shredded
**2 cups frozen corn (thawed)
**1 can black beans
1/4 cup chopped fresh cilantro
2 teaspoons fresh lime juice
6 stale corn tortillas, cut into 1/4-inch-thick strips
2 cups vegetable oil, for frying
1 teaspoon Essence, recipe follows
1 avocado, peeled, seeded, and chopped, optional garnish
Chipotle Crema, optional garnish, recipe below **I just garnished with plain sour cream

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. **I skipped this and the soup was still great

Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the fried tortilla strips, avocado and Chipotle Crema, as desired. **I left off the avocado, but sprinkled some cheddar cheese on top

No comments: