Cooked - Max & Erma's Chicken Tortilla Soup

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Max & Erma's Chicken Tortilla Soup

1.0

2 tablespoons olive oil

¼ cup minced onion

1 tsp. minced garlic

2 tablespoons cornstarch

4 cups chicken broth

1 10 ounce can diced tomatoes with chiles (Rotel)

3 cooked boneless, skinless chicken breasts, cut in bite size pieces

8 ounces mild cheddar cheese, shredded

4 corn tortillas, diced

2 tablespoons lime juice

½ teaspoon cumin

¼ teaspoon oregano

¼ teaspoon salt

Tortilla strips and diced avocado, optional, for garnish

In a large pot, heat the olive oil over medium-low heat Add the minced onion and garlic and cook until the onion begins to turn translucent
Whisk the cornstarch into the chicken broth. Add the broth mixture, chicken, cheese, corn tortillas, lime juice, tomatoes, and all the spices.
Increase the heat to medium and stir constantly to help the cheese melt. When the soup comes to a bubble, reduce the heat to medium-low and simmer for 20 minutes. Serve topped with tortilla strips, diced avocado, and extra shredded cheese.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 34 weeks ago

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