Max and Erma’s Copy Cat Chicken Tortilla Soup
Ingredients
- 2 Tablespoons vegetable oil
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 quart chicken broth
- 1 (10 ounce) can diced tomatoes with green chiles
- 1.25 cups chopped or shredded cooked chicken
- 1/2 can beer
- Splash of white wine
- Juice from 1 lime
- Season to taste: salt, pepper, garlic, onion, oregano, cumin, chile powder, cayenne pepper and/or red pepper flakes
- 2-3 bay leaves
- Cornstarch
- Cheddar cheese, shredded
- Tortilla strips or chips, for garnish
Instructions
- In a large pot, heat oil over medium heat. Add onion and pepper and cook until translucent, 6-7 minutes. Add garlic and cook an additional minute, until fragrant.
- Add chicken broth, beer, wine, lime, tomatoes, and chicken.
- Season to taste and let simmer for about an hour.
- Thicken lightly with cornstarch, then sprinkle the cheese in and stire viforouly until incorporated. Either turn to low or off heat to rest. Make tortilla strips while the soup sits.
- Serve by adding cheese and fried tortilla strips to bowl, fill with soup, then top with more cheese and tortilla strips. Tortilla Strips
- Chop 4-8 corn tortillas into strips.
- Fry in oil until browned (~ 5 minutes)
- Cool on paper towels