Chicken Tortilla Soup

Chicken Tortilla Soup

Adapted from Emeril's Quick Tortilla Soup on FoodNetwork.com

1 TBS EVOO

• 1 Cup chopped onions
• 1 TSP chopped garlic
• 1 Poblano pepper, seeded and chopped, or green bell pepper
• 1 Jalapeno pepper, seeded and chopped
• 1 1/2 TSP salt
• 1 1/2 TSP ground cumin
• 1/2 TSP ground coriander
• 2 TBS tomato paste
• 6 Cups low-sodium chicken broth
• 1 14 OZ can crushed tomatoes
• 1 Pound cooked chicken, shredded
• 1/4 Cup chopped fresh cilantro
• Juice of 1 lime
• Tortilla chips
• Avocado

It's not easy commuting, working 8 hours, commuting back and making dinner.  If I'm short on time I have my arsenal of quick and easy recipes, but there are some dishes that need to spend hours simmering on the stove to develop any flavor at all.  Can I pull together a flavorful chicken soup in 30 minutes?  I think so with a little help from this Emeril Lagasse recipe and a rotisserie chicken.  After chopping and sauteing, I can even hit the treadmill for a mile or two while the soup simmers!

I went all-out with the poblanos and jalapenos, so I added a can of tomatoes and extra lime juice to tone the spice down.

In a large dutch oven, heat oil over medium-high heat.  Saute onions, garlic, peppers, salt, cumin and coriander for 5 minutes.  Add tomato paste and cook for 1 minute more.  Add chicken stock and tomatoes and bring to a boil.  Reduce heat and let simmer for 20 minutes.  Add shredded chicken, cook for 5 minutes.  Stir in cilantro and lime juice.  Ladle soup into bowls.  Garnish with tortillas, and chopped avocado as desired.

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