GMA Recipe: Emeril's Mexican Tortilla Soup

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Emeril's Mexican Tortilla Soup
From chef and author Emeril Lagasse
October 3, 2006

You know kids love to eat. Emeril Lagasse knows they like to cook too. His latest cookbook, "There's A Chef In My World," brings a world of cooking to kids on Good Morning America!

Ingredients

1 pound boneless, skinless chicken breasts, cut into bite-size pieces

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon olive oil

1 cup diced yellow onion

1/2 cup diced green bell pepper

1 tablespoon minced garlic

1/2 small jalapeño, stemmed, seeded, and finely chopped (about 2 teaspoons)

4 1/2 cups reduced-sodium chicken broth

1 teaspoon ground cumin

1/2 teaspoon ground coriander

3 tablespoons fresh lime juice

1 tablespoon chopped fresh cilantro, plus extra for garnish

1 cup chopped tomatoes (2 to 3 small Roma tomatoes)

Crushed tortilla chips

1 ripe avocado, peeled, pit removed, and diced (optional)

Sour cream (optional)

Cheddar cheese, grated (optional)

Directions

Season the chicken with salt and pepper and set aside.

Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Add the onion and bell pepper and cook, stirring, 2 to 3 minutes, or until the vegetables are softened.

Add the garlic and jalapeño and sauté for 1 minute, stirring constantly.

Add the chicken and cook, stirring occasionally, for about 2 minutes. The chicken will brown slightly.

Stir in the chicken broth, cumin, coriander, and lime juice.

Bring the soup to a boil, and reduce the heat to medium-low. Allow the soup to simmer for 5 minutes.

Stir in the cilantro and tomatoes and simmer an additional 5 minutes.

Place about 1/2 cup crushed tortilla chips in each serving bowl. Ladle the hot soup over the tortillas and garnish with a little extra cilantro, diced avocado, sour cream, and grated cheese, as you prefer.

Recipe copyright 2006, Emeril Lagasse, "Emeril's There's a Chef in My World," HarperCollins Publishers, 2006