THE APRON GAL

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!



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



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.