Thread: Top Secret Version of Max and Erma's Chicken Tortilla Soup

1 skinless chicken breast
1 skinless chicken thigh
2 tablespoons vegetable oil
1/4 cup minced white onion
1/4 cup minced anaheim chili
1 teaspoon minced garlic
4 cups chicken broth
2 tablespoons cornstarch
6 ounces shredded mild cheddar cheese
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
tortilla chips

Cook the chicken in a saute pan with a little oil on med. for 4-5 minutes per side. (i like to add chalula dry seasoning to the chicken before i brown it). You wont need to worry about cooking the chicken all the way through, since it will finish cooking in the soup. when chicken is cool, chop it into bite-size pieces.

In a large saucepan, heat vegetable oil over medium/low heat. Add onion, minced pepper and garlic and slowly sweat for 15 minutes or until the onion turns translucent.
Dissolve the cornstarch in the chicken broth, then add mixture to the pan, along with the remaining ingredients. Bring heat to medium while stirring constantly to mix the cheese inches (if you do not mix well, the cheese will just fall to the bottom of the soup) When soup begins to bubble, reduce heat and simmer for 20 minutes.

when soup is ready to eat, fill your bowl and crumble tortilla chips, then cheese and cilantro. .


Now -- the few changes I make is I like to quadruple the recipe and just use a family pack size of boneless skinless chicken breasts instead of using thighs too. I prefer the taste of 3 yellow chili peppers to the anaheim pepper also. I also add a large can of black beans just because I like them, and I don't have mexican oregano so I just use regular oregano instead. Oh, i also use MUCH less cheese. To me that seems like a lot (24oz. for a huge pot) so i use maybe 1/4 but always add more on top when i serve it. Hope you enjoy this recipe, I surely do.