*Tortilla Soup w/ Fire-Roasted Corn & Chipotle Crema
Recipe courtesy Emeril Lagasse, 2006

FMM: This soup is excellent! If you don't have a fresh ear of corn, you can use frozen corn and toast it in a cast iron pan. Or they now sell fire-roasted corn in the freezer section, which is really good.

I once had to use flour tortillas, and I didn't deep fry them, just pan fried them. They got soggy in the broth. If you need to use them, put in the soup when you are ready to take a bite.

I also did not have a fresh poblano pepper, but I did have some frozen. I fried them, skin down, in a cast iron fry pan and peeled off what skin I could once cool. It worked out just fine.

1 ear corn, shucked (1 ear = 1/2 - 3/4 cups corn) [use 1 c]
1 poblano pepper (OR 1 pasilla or green bell pepper, and 1 jalapeno pepper)
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes
1 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
1/2 teaspoon ground coriander
1 cup chopped onions
2 teaspoons chopped garlic
1 tablespoon tomato paste
6 cups chicken stock [4 cups]

For finishing the soup:
1/4 cup chopped fresh cilantro leaves
2 teaspoons fresh lime juice

Accompaniments:
2 cups vegetable oil, for frying
6 stale corn tortillas, cut into 1/4-inch-thick strips
1 teaspoon Emeril's Essence [we do not use]
1 avocado, peeled, seeded, and chopped, for garnish [use 1/2 avocado per bowl]
Chipotle Crema, accompaniment, recipe follows

Set a stovetop burner to medium heat, and, using a pair of tongs, hold the corn directly over the fire. Roast the corn over the open flame until golden brown, about 8 minutes. Rotate the corn and continue roasting until the entire surface of the corn is browned. Set the corn aside to cool, and once cooled, cut the kernels from the cob and set aside until ready to use. [If you don't have a cob of corn, brown frozen or other corn in a dry (no oil) cast iron fry pan, stirring frequently.]

Use the same technique with the poblano pepper, being sure to char the skin until it is black. Once the pepper is charred, place in a sealable plastic bag and allow to steam. After 5 minutes, remove the pepper from the bag and peel off the charred skin. Discard the seeds and stem end, and set the pepper aside.

In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Season the chicken with cumin, salt and coriander. Add the seasoned chicken and cook until brown. Add the onions and garlic and cook, stirring, for 5 minutes. Dice the poblano and add. Add the corn and reserve some for garnish. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a boil then reduce to a simmer. Simmer for 20 minutes. Add the cilantro and lime juice, stir to combine, and remove from the heat. Cover to keep warm.

Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Essence.

Ladle the soup into 4 or 6 serving bowls. Garnish each serving with some of the diced avocado, reserved charred corn, fried tortilla strips, and Chipotle Crema.

Chipotle Crema:
1/2 cup sour cream
1 teaspoon chopped chipotle peppers in adobo sauce
1/8 teaspoon salt

Place all the ingredients in a bowl and stir to combine. Serve with the soup.
Yield: 1/2 cup