{copycat} Max & Erma's Chicken Tortilla Soup

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    A dear friend of mine introduced me to this soup. We don't have Max and Erma's restaurants here in Texas but we went on a small road trip to St. Louis and ate at one there. She made me try their tortilla soup and I fell in love! When I got home I searched online for copycat recipes but all of the ones I came across had cans upon cans of cream of something soups. Now don't me wrong, those cans have their place but I don't like to use 8 of them for one recipe! Then I found this recipe and I knew I had to try it! It's been a few years since I had the original soup so it may not be an exact match but it is so so delicious anyway!


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    {copycat} Max & Erma's Chicken Tortilla Soup
    Recipe adapted from [Brown Eyed Baker|http://www.browneyedbaker.com/2012/02/16/chicken-tortilla-soup-recipe/]
    Ingredients

    • 2 tablespoons olive oil
    • 1/4 cup minced onion
    • 1 tsp. minced garlic
    • 2 tablespoons cornstarch
    • 4 cups chicken broth
    • 1 10 ounce can diced tomatoes with chiles (Rotel)
    • 2-3 cooked boneless, skinless chicken breasts, cut in bite size pieces
    • 8 ounces mild cheddar cheese, shredded
    • 4 corn tortillas, diced
    • 2 tablespoons lime juice
    • 1/2 teaspoon cumin
    • 1/4 teaspoon oregano
    • 1/4 teaspoon salt
    • Tortilla strips and diced avocado, optional, for garnish


    Instructions

    • 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 mintes. Serve topped with tortilla strips, diced avocado, and extra shredded cheese.




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    AYOUB
    writer and blogger, founder of Kitchen Paradise .

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