| 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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