| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Essnce02 | 6 | servings | |
INGREDIENTS
| Vegetable oil; for deep-frying | ||
| 15 | Whole Corn tortillas; fried and drained | |
| 1 | lb | Chicken; cut into cubes |
| 1 | c | Roughly-chopped onions |
| 2 | sm | Jalapeno peppers; chopped |
| 2 | tb | Chopped garlic |
| 2 | c | Roughly-chopped tomatoes |
| 2 | qt | Chicken stock |
| 1/4 | c | Chopped fresh cilantro |
| 1 | ts | Ground cumin |
| 1/4 | ts | Ground coriander |
| 1/4 | ts | Chili powder |
| 1 | ts | Salt |
| 1/2 | ts | Freshly-ground black pepper |
| Sour cream; for garnish |
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. Recipe 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 Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-14-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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