Tortilla Soup With Fire-Roasted Corn And Chipotle Crema Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1090
FAT
302%
CHOL
33%
SOD
234%

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Ingredients for 6 servings

2 1/2 tablespoons paprika

1 1/2 teaspoons ground cumin

1/8 teaspoon salt

1 tablespoon dried oregano

2 cups vegetable oil, for frying

1/2 teaspoon ground coriander

2 tablespoons olive oil

1 avocado, peeled, seeded, and chopped, for garnish

1 teaspoon Essence, recipe follows

1 1/2 teaspoons salt

2 teaspoons fresh lime juice

2 teaspoons chopped garlic

1/4 cup chopped fresh cilantro leaves

Chipotle Crema, accompaniment, recipe follows

1 tablespoon tomato paste

1 teaspoon chopped chipotle peppers in adobo sauce

1 tablespoon cayenne pepper

1 tablespoon black pepper

1 cup chopped onions

6 stale corn tortillas, cut into 1/4-inch-thick strips

2 tablespoons garlic powder

1 ear corn, shucked

1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes

2 tablespoons salt

1 tablespoon dried thyme

1 tablespoon onion powder

1 poblano pepper, or 1 pasilla or green bell pepper and 1 jalapeno pepper

1/2 cup sour cream

6 cups chicken stock

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