Max Ermas Chicken Tortilla Soup Recipe 385

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MAX & ERMA'S CHICKEN TORTILLA SOUP



Max & Erma's Chicken Tortilla Soup image

Make and share this Max & Erma's Chicken Tortilla Soup recipe from Food.com.

Provided by barbacious

Categories     Mexican

Time 1h15m

Yield 15 serving(s)

Number Of Ingredients 15

2 (10 1/2 ounce) cans cream of mushroom soup
2 (10 1/2 ounce) cans cream of chicken soup
2 (10 1/2 ounce) cans cream of celery soup
2 (10 1/2 ounce) cans cheddar cheese soup
2 (15 ounce) cans chicken broth
1 (15 ounce) can diced tomatoes
1 cup salsa (chunky)
1 (4 1/2 ounce) can diced green chilies
1 onion, chopped
1/4 cup fresh cilantro, chopped
4 garlic cloves, minced
1 teaspoon red chili powder
salt, to taste
pepper, to taste
4 chicken breasts, cooked and chopped

Steps:

  • Add all to large pot. Bring to a boil and simmer 1 hour. Can be topped with:.
  • flour tortilla chips, cut into strips and fried.
  • or shredded cheese.
  • I did not add the cilantro, red chili powder, salt or pepper. (I forgot).
  • I also used fat free soups where I could.
  • This was still delicious.

Nutrition Facts : Calories 238.6, Fat 13.7, SaturatedFat 4.9, Cholesterol 41.4, Sodium 1457.4, Carbohydrate 15.4, Fiber 1.5, Sugar 3.6, Protein 13.8

MAX & ERMA'S CHICKEN TORTILLA SOUP RECIPE - (3.8/5)



Max & Erma's Chicken Tortilla Soup Recipe - (3.8/5) image

Provided by theresaoneil

Number Of Ingredients 13

1/4 cup butter or margarine
1/4 cup all-purpose flour
3 cups chicken broth
1 cup milk
8 ounces Velveeta processed cheese food, cubed
10 ounces can Rotel tomatoes and chilies
2 cups chicken, cooked and shredded
1 teaspoon cumin
1 teaspoon chili powder
Salt, to taste
Pepper, to taste
4 to 6 flour tortillas
Colby Jack cheese, shredded or Mexican blend cheese, shredded

Steps:

  • In a pot, melt butter over medium heat. Stir in flour and cook, stirring often, for 3 minutes. Slowly whisk in small amounts of chicken broth at a time, then whisk in milk. Reduce heat to low and stir in Velveeta cubes; stir until melted. Stir in Rotel, chicken, and spices. Once soup is heated through, it is ready to serve at this point. However, if you wish to make tortilla strips, it can sit over low heat while they are made. Stir the soup occasionally. Spoon a ladleful of soup into a bowl, add a handful of shredded cheese, then spoon another ladleful of soup over cheese. Sprinkle tortilla strips over top. Repeat for remaining servings. If you want to save a lot of time, use crumbled tortilla chips instead of tortilla strips. As a substitute for Rotel, you can use 1 1/2 cups of salsa. Spiciness can be easily adjusted by using spicy Rotel or salsa and/or adding cayenne pepper to the soup.

CHICKEN TORTILLA SOUP - MAX AND ERMA'S COPYCAT



Chicken Tortilla Soup - Max and Erma's Copycat image

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.

Provided by ACTanksley

Categories     One Dish Meal

Time 2h8m

Yield 4-8 serving(s)

Number Of Ingredients 16

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

Steps:

  • 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.
  • Enjoy.

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  • 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.
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