Tuesday, April 6, 2010

Tortilla Soup

Tortilla soup is one of my favorite dishes. I do however, prefer only the brothy kind not the creamy variety so this recipe is not for you if you like the latter.

I got this recipe from Food Network-specifically Emeril. Click here. I like that pretty much everything that goes into it is stuff you usually have on hand (I have started to keep cilantro on hand for Mexican recipes). I added some corn for texture and just used tortilla chips, cheese, and sour cream for garnish. You can add carrots and/ or squashes too if you like. Add whatever you prefer!

*tip-if you haven't invested in a jar of chicken buillon you are wasting money. Chicken broth is expensive by the can or tub, buy a jar of buillon and it will last you ages and you can use it for any recipe calling for chicken stock/broth!

Make sure to have some spice or it won't be nearly as delicious as it can be. Don't chicken out on me!


Tortilla Soup
Recipe courtesy of Emeril via The Food Network
Ingredients


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 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

2 cups vegetable oil, for frying

6 stale corn tortillas, cut into 1/4-inch-thick strips

1 teaspoon Essence, recipe follows

1 avocado, peeled, seeded, and chopped, for garnish

Chipotle Crema, accompaniment, recipe follows

Directions


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.



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



Chipotle Crema:


1/2 cup sour cream

1 teaspoon chopped chipotle peppers in adobo sauce

1/8 teaspoon salt

In the bowl of a food processor or blender, combine all the ingredients. Process on high speed until smooth. Serve with the soup.

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