In a deep skillet or deep-fryer heat several inches of oil to 360 degrees. Cut 1 tortilla into thin strips and fry until crispy; remove, drain on paper towels and set aside for garnish. Fry remaining tortillas, one at a time, and cook, turning once, until crisp; drain, cool and smash to crumbs. In a large soup pot heat 1 tablespoon oil, add chicken, and cook to seal in juices, 5 minutes. Add onions, jalapenos and garlic, and cook 4 minutes. Add tomatoes and stock, bring to a boil, reduce heat to medium, cover and simmer 30 minutes. Stir in cilantro, seasonings and tortilla crumbs. Simmer 30 minutes more, until soup is thickened and flavors are well-blended; adjust seasonings. If a smooth and refined soup is desired, blend with an immersion blender or in a blender and strain. Serve garnished with reserved tortilla strips and a dollop of sour cream. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-079 broadcast 12-02-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 01-14-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (733g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 72 (30%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 19.2mg||6 %|
|Sodium 924.5mg||32 %|
|Potassium 780.2mg||21 %|
|Total Carbohydrate 24.9g||7 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 24.1g|
|Protein 16.8g||24 %|
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Calories per serving: 243
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