Max & Erma's Tortilla Soup
Copycat, Poultry, Soups
Ingredients
1 skinless chicken breast fillet
1 skinless chicken thigh fillet
2 tablespoons vegetable oil
1/4 cup minced white onion
1/4 cup minced Anaheim pepper
1 teaspoon minced garlic
4 cups chicken broth
2 tablespoons cornstarch
8 ounces shredded mild Cheddar cheese
3 6-inch corn tortillas, minced
2 tablespoons lime juice (approx. 2 limes)
1/4 cup canned diced tomato
1/2 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground Mexican oregano
1/4 teaspoon salt
Crispy Tortilla Garnish:
2 to 3 cups vegetable oil
2 6-inch flour tortillas, thinly sliced
Directions
DO THIS
Cook the chicken in a saute pan with a little oil on medium heat for 4 or 5 minutes per side. It will finish cooking in the soup. Chop it into bite-size pieces.
In a large saucepan, sweat onion, minced pepper and garlic over medium/low heat for 15 minutes.
3. Dissolve the cornstarch in the chicken broth, then add the mixture to the pan, along with the remaining ingredients. Bring heat to medium while stirring constantly to help the cheese melt. When the soup begins to bubble, reduce heat and simmer for 20 minutes.
4. While the soup simmers, heat 2 to 3 cups vegetable oil to 325 degrees F in a medium saucepan or deep fryer. Drop the thinly sliced flour tortillas in the oil and fry for 1 to 1 1/2 minutes or until golden brown. Drain on paper towels.
5. Serve 1 1/4 cups of soup in a bowl with crispy tortillas on top.
Nutrition
Calories: 460 calories