Favorite Chicken Tortilla Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe is an adaption of chef Emeril Lagasse's favorite tortilla soup recipe. It is great for cooking for a potluck or just for your own family. It is relatively easy to make, but a real winner for taste. Ingredients:
2 tablespoons olive oil |
1 cup chopped onion |
2 teaspoons chopped garlic |
1 green bell pepper |
1 jalapeno pepper, seeded and chopped |
1 1/2 teaspoons salt |
1 1/2 teaspoons ground cumin |
1/2 teaspoon ground coriander |
3 tablespoons tomato paste |
6 cups chicken stock (you can substitute chicken broth out of a can if you don't have any chicken stock on hand.) |
1 lb chicken, trimmed and cut into cubes |
1/4 cup chopped fresh cilantro leaves (or use dried cilantro is you don't have the fresh version available) |
2 teaspoons lime juice or 2 teaspoons lemon juice |
2 cups vegetable oil, for frying |
6 corn tortillas, cut into 1/4-inch-thick strips |
1 avocado, peeled, seeded, and chopped, for garnish |
Directions:
1. In a Dutch oven or large heavy pot, heat the oil on medium-high heat.
2. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes.
3. Add the tomato paste and cook, stirring, for 1 minute.
4. Add the chicken stock and bring to a simmer.
5. Simmer for 20 minutes.
6. Add the chicken and simmer for 5-10 minutes (or until chicken is completely cooked).
7. Add the cilantro and lime juice, and stir well.
8. Remove from the heat and cover to keep warm.
9. 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 salt and pepper or Season All.
10. Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the diced avocado, the fried tortilla strips.
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