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Title: Chicken Tortilla Soup
Yield: 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 injuices, 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

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Contributor: Emeril Lagasse

Preparation Time: 0:00

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