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Tortilla Soup with Fire-Roasted Corn and Chipotle Crema

1 1 1 1 1
5
Recipe by
Food Network Food Network

Ingredients

  • 1 ear corn (shucked)
  • 1 jalapeno chilies
  • 1 poblano peppers
  • 2 tbsps olive oil
  • 1 lb boneless, skinless chicken breasts (trimmed and cut into 1/2-inch cubes)
  • 11/2 tsps ground cumin
  • 11/2 tsps salt
  • 1/2 tsp ground coriander
  • 1 cup onion (chopped)
  • 2 tsps chopped garlic
  • 1 tbsp tomato paste
  • 6 cups chicken stock
  • 1/4 cup cilantro leaves (chopped fresh)
  • 2 tsps fresh lime juice
  • 2 cups vegetable oil (for frying)
  • 6 corn tortillas (stale, cut into 1/4-inch-thick strips)
  • 1 tsp essence (recipe follows)
  • 1 avocado (peeled, seeded, and chopped, for garnish)
  • crema (Chipotle, accompaniment, recipe follows)
  • 21/2 tbsps paprika
  • 2 tbsps salt
  • 2 tbsps garlic powder
  • 1 tbsp black pepper
  • 1 tbsp onion powder
  • 1 tbsp cayenne pepper
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 1/2 cup sour cream
  • 1 teaspoon chopped chipotle peppers in adobo sauce
  • 1/8 tsp salt
Total Time
1 hr 20 min
Servings
6 servings 6
units
imperial units us

Preparation

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Nutrition Facts

Amount Per Serving
Calories 960 Calories from Fat 810
% Daily Value *
Total Fat 90g 138%
Saturated Fat 9g 45%
Trans Fat 2g
Cholesterol 20mg 7%
Sodium 1990mg 83%
Potassium 730mg 21%
Total Carbohydrate 34g 11%
Dietary Fiber 7g 28%
Sugars 8g
Protein 12g
Vitamin A 40%
Vitamin C 20%
Calcium 10%
Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

Comments

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