Tortilla Soup with Fire-Roasted Corn and Chipotle Crema

  • Ingredients 30 Count
  • Nutrition . . . Calories
  • Total Time . . . Minutes
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4 servings

Ingredients

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  • 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 onions (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 tsp chipotles in adobo (chopped)
  • 1/8 tsp salt

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