MAX & ERMA'S® TORTILLA SOUP

Max & Erma’s® Tortilla Soup
6-8 ounces cooked chicken, diced

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

1 1/2 Cup shredded mild cheddar cheese

3 6-inch corn tortillas, minced

Juice of 1 lime

1/4 Cup canned diced tomato

1-2 Teaspoons chile powder
1/2 Teaspoon cumin

1/4 Teaspoon ground Mexican oregano

1/4 Teaspoon salt
1/4 Teaspoon ground white pepper
Dash Tabasco Sauce

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Garnish
Crispy Tortilla

2 to 3 cups vegetable oil

2 6-inch flour tortillas, thinly sliced

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In a large saucepan, heat vegetable oil over medium heat. Saute onion, minced pepper and garlic until the onion is translucent being careful not to burn the garlic.

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Stir the cornstarch in the chicken broth to dissolve and add the mixture to the saucepan. Add the remaining ingredients. Heat over medium heat while stirring constantly to help the cheese melt. When soup begins to bubble, reduce heat and simmer 10-15 minutes.

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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.

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Serve soup with crisp tortillas on top.
Makes 4 servings.