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The best tortilla soup is either at Luby’s in San Antonio or Magnolia’s in Austin. Seeing as how I no longer live in Texas, it was high time I learned to make this amazingly tasty, wonderful, cold winter night meal. As Emeril Lagasse has never led me astray before, we decided to try his Favorite Tortilla Soup.

Ingredients:
2 tablespoons olive oil
1 cup chopped onions
2 teaspoons chopped garlic
1 poblano pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 tablespoon tomato paste
6 cups chicken stock
1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes
1/4 cup chopped fresh cilantro leaves (we were out, it is winter after all!)
2 teaspoons fresh lime juice
1 avocado diced
tortilla chips, broken

Directions:
arge heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm.

My Opinion:
We modified and put everything in the crock pot minus the tortilla chips and avocado. Let it cook on medium for about 6 hours. In the future, we’ll up the spices and use more jalapenos. It was very close to Luby’s version.

Don’t forget! #cookchat this Thursday, January 20 at noon! Hope to see you there!