The Alchemist Returns to the Kitchen

Chicken Tortilla Soup

I don’t think there is any way to correct a life that seems out of balance without spending at least a little bit of time in the kitchen.

Work has been great.  My family and friends are doing well.  Life has been good.  But it has been eleven months since my last visit to my digital kitchen, and there’s a good reason for that – I haven’t been in the literal kitchen much at all lately.  Which translates to: “I haven’t been taking very good care of myself lately.”

I had lost interest in making great food for a while, but preparing the feast for a big holiday party recently rekindled my cooking spirit.  So, here I am, back in the kitchen – both literally and digitally – working on taking better care of myself and keeping life more balanced.

 

Chicken Tortilla Soup

Earlier this week, I turned in my final grades and officially began my lengthy winter break.  I have been looking for the right recipe to get me back into the kitchen, and right after finals I had a hankering for chicken tortilla soup.  I searched for recipes and finally decided to combine a couple of different recipes from the Food Network site.  One of these recipes, created by Emeril Lagasse, included a great seasoning for the tortillas simply called “Emeril’s ESSENCE Creole Seasoning”.  I suggest clicking the link and mixing yourself up a batch before you make the tortillas – well worth the addition!  Enjoy 🙂

Chicken Tortilla Soup

2 Tbsp. olive oil

1 small onion, diced

4 cloves garlic, chopped

1 poblano pepper, seeded and chopped

1 1/2 tsp. salt

1 1/2 tsp. ground cumin

1/2 tsp ground coriander

6 cups low-sodium chicken broth

1 (15-oz.) can fire-roasted diced tomatoes

1 (15-oz.) can black beans

3 chicken breasts, boneless and skinless

1 (15-oz.) can unsalted corn kernels, drained

2 limes, (juice 1 1/2 limes, and cut the other half into wedges for garnish)

1 cup roughly chopped fresh cilantro leaves

2 Tbsp. olive oil

1 8-inch flour tortillas

1 avocado, pitted and sliced

Tortilla Strips with “Emeril’s ESSENCE Creole Seasoning”

1.) In a dutch oven, heat the oil on medium-high heat.  Add the onions, garlic, peppers, salt, cumin, and coriander until softened (about 5 minutes).  Pour the chicken broth, tomatoes, and black beans into the pot and bring to a boil. Once you reach the boil, put in the chicken breasts and reduce heat to a simmer.  Cook the chicken for 25 minutes.   Remove the chicken and shred (when it’s cool enough, obviously).

2.) Return chicken to soup and add corn, lime juice, and cilantro.  Leave soup on low heat while preparing the tortilla strips.

3.) Heat oil in small skillet.  Working one at a time, fry up tortillas until golden and crispy.  Sprinkle both sides with “Essence” seasoning; and using a pizza cutter, cut into strips.

4.) Ladle portions of the soup into bowls.  Top soup with tortilla strips and garnish with lime and avocado.  Enjoy 🙂