from: Emeril "BAM"
2 tablespoons olive oil
1 cup chopped onions
2 teaspoons chopped garlic
1 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.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.
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.
Yield: 1/2 cup