Chicken Tortilla Soup - Max and Erma's Copycat
This is an excellent copy cat recipe of the soup that is served at Max and Erma's restaurant food chain. This is my Dh's favorite soup. The cilantro is optional I make it without it. This recipe makes a lot and is wonderful as leftovers. Next time I'm going to half the recipe as it's only the two of us.
- Ready In:
- 2hrs 8mins
- 2 (15 ounce) cans cream of mushroom soup
- 2 (15 ounce) cans cream of chicken soup
- 2 (15 ounce) cans cream of celery soup
- 2 (15 ounce) cans chicken broth
- 2 (15 ounce) cans cheddar cheese soup
- 1 (15 ounce) can diced tomatoes
- 4 1⁄2 ounces green chilies
- 1 cup salsa
- 1 medium onion
- 1⁄4 cup fresh cilantro, chopped (optional)
- 4 garlic cloves, minced
- 1 teaspoon chili powder (to taste)
- salt and pepper
- 4 chicken breasts
- 8 ounces tortillas
- vegetable oil
- In a large pot mix all soups until they appear to be somewhat smooth and well mixed.
- Then add the remainder of the ingredients to the salt and pepper. Bring the soup to a full boil and reducing heat to simmer for 1 hour stirring occasionally.
- While the soup is simmering cut the four chicken breasts in to small chunks. Cook them in a separate pan. Once the soup has simmered for an hour add the pieces of the cooked chicken to the soup. Let the soup remain on simmer for another hour. (This is a good time to see if you need to add more chili powder). Continue to stir the soup making sure nothing sits at that bottom of the pan for a long period of time.
- While the soup cooks the last hour, cut however many tortillas you want into thin slices. Take about 1/3 of them and throw them into the soup and allow them to cook with the soup. The remaining you can lightly fry in the oil until they are golden to place on top of the soup when it's done.
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I’ve been making this recipe for about 2 decades now and it’s very, very close to max and ermas. It’s very rich, creamy and cheesy. I make the whole thing in a crockpot, start to finish and it works every time. I even cook the chicken in the crockpot along with the soup and just shred it at the the end. I’ve never put any fresh tortillas in my soup bc I cut up a huge bunch and fry them and use those. Everybody knows me for this soup and no one has ever said it doesn’t taste like max and ermas. We haven’t even had one in my area in about 8 years and people still fondly remember this soup. Besides the calories being so high, this soup is a huge hit, crowd pleaser and freezes well.Reply
We're coastal people, not accustomed to the bitter cold you midwesterners routinely slog through. With the ice storm headed our way I decided to make this recipe - using 1/2 the listed Campbell's soups and adding 6 cans of water + 1T chicken base. I couldn't imagine how the essentially undiluted soup would not scorch with a 2 hour cook time otherwise - and we could not swing that undiluted cream of soup. That said, I use the canned low sodium diced tomatoes and a 1/2 pint of green tomato/onion salsa. Ended with tearing 3 dried out flour tortillas and tossing along with 6 ounces of diced Velveeta. This is simply a wonderful cold weather soup that fed the two of us for 4 meals! Frying was out (I only fry outside and the sleet made that a nonstarter) so we crunched on Fritos - went great! I am not opposed to Campbell's Cream of... soups - I just don't usually buy them as I can do almost as well way cheaper from scratch. Anyway, this recipe with the flour tortilla tearups and additional cheese (& home made green salsa) is a real sleeper keeper. I plan to serve this at an oyster roast if the extreme cold weather ever lets up here. Thanks for keeping us warm and well fed, ACTanksley! Real sleeper keeper recipe!Reply