Chicken Tortilla Soup

Recipe Ingredients

		Vegetable oil - for deep-frying
15		Corn tortillas - fried and drained
1 lb	454g / 16oz	Chicken - cut into cubes
1 cup	62g / 2.2oz	Roughly-chopped onions
2 cups	292g / 10oz	Jalapeno peppers - chopped (small)
2 tablespoons	30ml	Chopped garlic
2 cups	125g / 4.4oz	Roughly-chopped tomatoes
2		Chicken stock
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
1 teaspoon	5ml	Ground cumin
1/4 teaspoon	1.3ml	Ground coriander
1/4 teaspoon	1.3ml	Chili powder
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Sour cream - for garnish

Recipe Instructions

In a deep skillet or deep-fryer heat several inches of oil to 360 degrees. Cut 1 tortilla into thin strips and fry until crispy; remove, drain on paper towels and set aside for garnish. Fry remaining tortillas, one at a time, and cook, turning once, until crisp; drain, cool and smash to crumbs.

In a large soup pot heat 1 tablespoon oil, add chicken, and cook to seal in juices, 5 minutes. Add onions, jalapenos and garlic, and cook 4 minutes. Add tomatoes and stock, bring to a boil, reduce heat to medium, cover and simmer 30 minutes. Stir in cilantro, seasonings and tortilla crumbs. Simmer 30 minutes more, until soup is thickened and flavors are well-blended; adjust seasonings. If a smooth and refined soup is desired, blend with an immersion blender or in a blender and strain. Serve garnished with reserved tortilla strips and a dollop of sour cream.

This recipe yields 6 to 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-079 broadcast 12-02-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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