| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Cook: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 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
- 2 tablespoons olive oil
- 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
- 1 avocado, peeled, seeded, and chopped, for garnish
- Chipotle Crema, accompaniment, recipe follows
- 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
- 1/2 cup sour cream
- 1 teaspoon chopped chipotle peppers in adobo sauce
- 1/8 teaspoon salt
Instructions
- 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 about 10 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.
- Combine all ingredients thoroughly.
- Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- In the bowl of a food processor or blender, combine all the ingredients. Process on high speed until smooth. Serve with the soup.
Reviews
Great dish! Today I added a rinsed can of black beans and a can of fire roasted diced tomatoes. To make it a touch healthier I replaced tortilla strips I added brown rice. Delicious!
I love this stock recipe. I have to admit that I substitute Frito Chips for the friend tortillas, and use bone-in chicken thighs, instead of breast meat. However, it’s one of my favorite soups. I use my own house cooked chicken stock instead of the stuff in a box. So, so much better. I eat a lot of chicken, so I frequently have bags of bones in the freezer to make my stock. It’s a staple at my place.
My family LOVES this recipe! I’ve been eating it since I was a teenager. Now I make it for my family. Also, my husband is not a fan of soup at all and gets so happy when he hears I’m making this one!
Absolutely delicious
This is a fantastic recipe as is. I have added roasted corn and black beans and Chipotle peppers in the past, but if you don’t feel like it, it is perfectly delicious as is!!
This is my go to, fail-safe recipe for tortilla soup! Recently I have added corn and black beans to make it a little heartier, but I love this one.
Ah-maxing. I added a cup of corn as well. Sooo good.
I make this soup often for family gatherings, football and Cinco de Mayo. It’s easy to make, great flavor and usually no leftovers. It’s that good!
Best version I’ve found yet but definitely make chicken stock from scratch and add more cumin than calls for.