Operation Kitchen: Chicken Tortilla Soup

My Grandma Joyce taught me to truly love a good bowl of tortilla soup! It’s perfect anytime of the year but especially in the fall with some good ol’ corn bread!

I recently tried this recipe by Emeril Lagasse. Usually my eyes glaze over when reading his recipes because they can be complicated. But this one was pretty basic and very delicious!

Ingredients

• 2 tablespoons olive oil
• 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
• 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
• 1 avocado, peeled, seeded, and chopped, for garnish

Directions

1. In a Dutch oven or large heavy pot, heat the oil on medium-high heat.
2. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes.
3. Add the tomato paste and cook, stirring, for 1 minute.
4. Add the chicken stock and bring to a simmer. Simmer for 20 minutes.
5. Add the chicken and simmer for 5 minutes.
6. Add the cilantro and lime juice, and stir well.
7. Garnish with your choice of avacado, shredded cheddar cheese, sour cream and tortilla chips.

To view the original recipe click here.