EMERIL LAGASSE CHICKEN TORTILLA SOUP RECIPES

Name: Emeril's Favorite Tortilla Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 1 cup chopped onions; 2 teaspoons chopped garlic; 1 poblano pepper, seeded and chopped, or 1 pasilla or green bell pepper and 1 jalapeno pepper, seeded and chopped; 1 1/2 teaspoons saltu00A0; 2 tablespoons olive oil; 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 garnishu00A0; 1 avocado, peeled, seeded, and chopped, for garnish; Chipotle Crema, accompaniment, recipe follows; 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; 1/2 cup sour cream; 1 teaspoon chopped chipotle peppers in adobo sauce; 1/8 teaspoon salt

EMERIL'S FAVORITE TORTILLA SOUP RECIPE - FOOD NETWORK

Emeril's Favorite Tortilla Soup Recipe - Food Network image

Provided by Food Network

Categories main-dish

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 29

Ingredients

1 cup chopped onions
2 teaspoons chopped garlic
1 poblano pepper, seeded and chopped, or 1 pasilla or green bell pepper and 1 jalapeno pepper, seeded and chopped
1 1/2 teaspoons salt
2 tablespoons olive oil
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
1 avocado, peeled, seeded, and chopped, for garnish
Chipotle Crema, accompaniment, recipe follows
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
1/2 cup sour cream
1 teaspoon chopped chipotle peppers in adobo sauce
1/8 teaspoon salt

Steps:

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 about 10 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.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
In the bowl of a food processor or blender, combine all the ingredients. Process on high speed until smooth. Serve with the soup.

CHILI'S SOUTHWESTERN EGG ROLLS ... - TOP SECRET RECIPES

Chili's Southwestern Egg Rolls ... - Top Secret Recipes image

Menu Description: "Smoked chicken, black beans, corn, jalapeno Jack cheese, red peppers and spinach wrapped inside a crispy flour tortilla. We serve it with our avocado-ranch dipping sauce." Chili's was the first chain to popularize the Southwestern-style eggroll, but as with any successful menu item, clones have been popping up on other major chains' appetizer menus over the past several years. Even though it's more like a small chimichanga than an eggroll, this appetizer is a fabulous creation with monster flavor. A flour tortilla is stuffed with a spicy blend of corn, green onions, black beans, spinach, jalapeno peppers, Monterey Jack cheese and spices; then it's deep-fried. Slice the fried rolls diagonally, dunk the wedges into a creamy avocado ranch sauce, and you've done your taste buds a solid. Make these several hours before you plan to serve them so that they can freeze before frying (it's a great dish to make a day ahead of a party or event). This freezing step will help the outside fry to a golden brown, but the eggrolls will stay folded, and oil won't seep in. Assembling the eggrolls takes a little time, so if you like these, I suggest making a double batch. Since you'll be freezing them, you'll have extra on hand in the freezer ready to cook with just a little additional effort. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 4 hours 20 minutes0S

Prep Time 2 hours 10 minutes0S

Cook Time 2 hours 10 minutes0S

Ingredients

Nutrition Facts : Calories 810 calories

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