Kevin had mentioned that the tortilla soup at work was wack. So I told him… you know, I bet I can cook some bomb tortilla soup. So I did some research online and Emeril’s recipe really inspired me. For the most part I did all the same things with some minor changes. For instance, I boiled and shredded the chicken before putting it in the soup. He calls for cubed chunks of chicken. I also learned to make Emeril’s Essence by myself! So much better than buying it in the store. Along with the soup, I made a chipotle crema to drizzle over the top. It came out so yummy!
Take about 2 teaspoons of chicken bouillon and add it to 2 cups of water to boil.
Once boiling, add 3 chicken breasts and simmer for about 10-12 minutes, skimming the fat from time to time.
Take some kitchen shears and slice the chicken like so, making sure its cooked throughout.
After you have let it cool, shred the chicken with either two forks or just your fingers. I honestly just do it with my hands.
You will be using this in just a moment.
Prep your veggies. You’re gonna need to cut:
- 1 pasilla pepper (seeded and chopped)
- 1 serrano pepper (seeded and chopped)
- 1 cup of chopped red onions
- 2 cloves of garlic minced
- 1/2 a cup of chopped cilantro
Heat up some olive oil in a deep pot over medium-high heat. Throw in your peppers, garlic, onions, 1 1/2 teaspoons of salt, 1 1/2 teaspoons of ground cumin and 1/2 a teaspoon of ground coriander.
Saute everything for 5 minutes, then add 1 tablespoon of tomato paste.
Stir and cook for an additional minute and add 6 cups of salted chicken stock.
After about 30 minutes of simmering, add in the shredded chicken and cilantro and stir. Keep on low or take off of the heat if you’re ready to eat.
You’re going to need this to sprinkle on top of the tortilla strips. Super simple.
- 2 1/2 tablespoons of paprika
- 2 tablespoons of salt
- 2 tablespoons of garlic powder
- 1 tablespoon of black pepper
- 1 tablespoon of onion powder
- 1 tablespoon of cayenne pepper
- 1 tablespoon of dried oregano
- 1 tablespoon of dried thyme
Blend together very well. This is Emeril’s Essence.
Hence the name, “tortilla soup”. This is a mandatory part of the recipe. Take about 5 corn tortillas and cut them into thin strips.
Heat up a frying pan at about medium to high heat with a good amount of oil to fry your tortilla strips. Once hot, gently set tortilla strips in.
Gently flip them over with some tongs. You don’t want the bottom to crisp up more than the top, so flipping them every once in a while is important for an even crisp.
Once the tortilla strips are evenly fried to a crisp, set them on a paper toweled plate to absorb any excess grease. Sprinkle with Emeril’s Essence.
This step is not mandatory. However, it does add a delicious touch to your soup. When I was done making it, I added it to one of my piping tubes but it didn’t turn out as pretty as I thought it was. I apologize for the crappy presentation in advance.
You’re gonna need:
- A can of chipotle peppers in adobo sauce
- 1/2 cup of sour cream
- 1/8 teaspoon of salt
Throw all these ingredients in a food processor or blender and blend until well mixed.. that’s it!
Put some soup in a bowl, top with grated cheese, drizzle with chipotle crema and top with tortilla strips. Garnish with some more cilantro leaves and voila!
It came out absolutely delicious. Kevin brought some to his co-worker and she thought it was amazing. I have to admit I felt super special. I hope you guys have time to try out this recipe. Let me know how it goes! I’d love to hear your opinion on it!