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Max & Erma’s® Chicken Tortilla Soup 3




Source of Recipe


TOH BB 2007


List of Ingredients




1 skinless chicken breast fillet
1 skinless chicken thigh fillet
2 tablespoons canola oil
1/4 cup minced 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 cumin
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground Mexican oregano
1/4 teaspoon salt
Crispy Tortilla Garnish
oil for frying
2 6-inch flour tortillas, thinly sliced

Recipe



Cut chicken into bite size pieces and sauté in a little oil on medium heat. Set aside.
Heat 2 Tbsp oil over medium-low heat. Add onion, minced pepper and garlic and sauté till the minced onion begins to turn translucent.

Dissolve the cornstarch in the chicken broth, and 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 soup begins to bubble, reduce heat and simmer for 20 minutes.

Heat oil to 325 degrees F. in a medium saucepan or deep fryer. Carefully drop tortillas in the oil and fry for 60 – 90 seconds or till golden brown. Drain on paper towels.
Divide evenly into 4 bowls and top with fried tortilla strips.

Makes 4 servings.