Recipe by Sue S.
In 2001 I attempted to duplicate Max & Erma's (well-known mid-west restaurant chain) chicken tortilla soup. It elicits favorable compliments every time that I serve it. Rather than prepare a time-consuming cream/milk base, I chose to use condensed soups. With the addition of the other ingredients, the end result is a tasty, spicy, flavorful southwestern soup.
Top Review by Morrison
This is an excellent clone (I live 5 minutes from a Max and Erma's, so I am well versed in this soup). It was a little salty for my tastes, so next time I will probably omit the cream of mushroom, and double up on the cream of chicken soup.
- 2 (609.51 g) can Campbell's Cream of Mushroom Soup
- 2 (609.51 g) can Campbell's Cream of Chicken Soup
- 2 (609.51 g) can Campbell's condensed cream of celery soup
- 2 (609.51 g) can Campbell's cheddar cheese soup
- 2 (850.48 g) can chicken broth
- 425.24 g can diced tomatoes
- 236.59 ml picante salsa (Pace brand medium hot)
- 127.57 g can green chilies (Ortega brand)
- 1 medium onion, chopped
- 4 fresh garlic cloves, minced
- 4.92 ml red new mexico chile powder (NOTE -- This is not the same as ordinary red chili powder. It can often be found in specialty foods)
- salt and pepper, to your taste
- 59.14 ml fresh cilantro, chopped
- 4 cooked chicken breasts, cut into small chunks
- 10 flour tortillas
- 354.88 ml vegetable oil
- 226.79 g colby cheese
Directions See How It's Made
- In a large (8-10 quart) stockpot combine and whisk together until smooth all eight cans of soup.
- Add chicken broth. Add tomatoes, salsa, green chiles, onion, garlic, chile powder, salt and pepper. Bring all ingredients to a full boil, reduce heat, and simmer for 1 hour.
- Add cilantro and chicken breast chunks. Simmer another hour.
- While soup is simmering, make your soup toppings: Cut flour tortillas into small thin strips. Heat oil and deep fry tortilla strips until lightly browned. Shred cheese.
- To serve: Ladle soup into bowls, top with shredded cheese and fried tortilla strips.