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Ingredients

• 1 ear corn, shucked
• 1 poblano pepper, or 1 pasilla or green bell pepper and 1 jalapeno pepper
• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground coriander
• 1 cup chopped onions
• 2 teaspoons chopped garlic

• 1 tablespoon tomato paste
• 6 cups chicken stock
• 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

• 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

Description

Cooking Channel Serves Up This Tortilla Soup With Fire-Roasted Corn And Chipotle Crema Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel