Tortilla Soup

Name: Tortilla Soup
Ingredients: 1 pound boneless, skinless chicken breasts, sliced into strips; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon chili powder; 2 tablespoons vegetable oil, plus more for frying; 2 cups chopped red onion; 2 teaspoons chopped garlic; 1 large poblano pepper, seeded and finely chopped (about 1 cup); 1 jalapeno pepper, seeded and finely chopped; 8 cilantro stems, tied in a bundle, plus 1/2 cup chopped fresh cilantro leaves, for garnish; 1 1/2 teaspoons salt, plus more for seasoning; 1 tablespoon tomato paste; 8 cups chicken stock or canned low-sodium chicken broth; 1 tablespoon freshly squeezed lime juice, plus more for serving; Six to eight 6-inch corn tortillas, cut into 1/4-inch-thick strips; 1 avocado, peeled, pitted, and chopped, for garnish; 1 cup grated queso quesadilla or Manchego cheese, for garnish (optional)

www.emerils.com

This is the best tortilla soup you will ever try. Don't forget the crunchy tortilla strips!

View full recipe on www.emerils.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.emerils.com.

Share this recipe:

Cooking tools:

Deep-fry thermometer
Saute pan
Pot
Chef's knife
Cutting board
Slotted spoon
Fine-mesh sieve
Ladle
Grater
Butcher's twine
Citrus press
Measuring cup
Measuring spoon
Stove
Serving bowl
Paper towel

Ingredients

1 pound boneless, skinless chicken breasts, sliced into strips
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chili powder
2 tablespoons vegetable oil, plus more for frying
2 cups chopped red onion
2 teaspoons chopped garlic
1 large poblano pepper, seeded and finely chopped (about 1 cup)
1 jalapeno pepper, seeded and finely chopped
8 cilantro stems, tied in a bundle, plus 1/2 cup chopped fresh cilantro leaves, for garnish
1 1/2 teaspoons salt, plus more for seasoning
1 tablespoon tomato paste
8 cups chicken stock or canned low-sodium chicken broth
1 tablespoon freshly squeezed lime juice, plus more for serving
Six to eight 6-inch corn tortillas, cut into 1/4-inch-thick strips
1 avocado, peeled, pitted, and chopped, for garnish
1 cup grated queso quesadilla or Manchego cheese, for garnish (optional)