Max and Erma’s Tortilla Soup Copycat Recipe
Introduction
This Max and Erma’s Tortilla Soup Copycat Recipe brings comforting, creamy flavors with a smoky kick that’s perfect for any day you crave a hearty, homemade soup. It combines tender chicken, melted cheese, and crispy tortilla strips for a satisfying meal.
Ingredients
- 1 onion
- 3 cloves garlic
- ¼ cup butter
- ¼ cup flour
- 2 tablespoons chicken base
- 2 cups water
- 2 cups milk
- 3 cups diced cooked chicken
- 1 can cream of cheddar soup
- 1 can fire-roasted tomatoes
- 4 ounces green chilis
- 1 teaspoon chipotle powder
- ½ teaspoon cumin
- 1 teaspoon adobo seasoning
- 1 teaspoon smoked paprika
- 8 ounces Velveeta cheese
- 4 tortillas
- 2 tablespoons butter (for tortilla strips)
Instructions
- Step 1: Saute the chopped onions and minced garlic in ¼ cup butter over medium heat until the onions are softened, about 5 minutes. Stir in the flour and cook for another minute to form a roux.
- Step 2: Add the chicken base, then slowly pour in the water and milk while stirring to combine smoothly.
- Step 3: Stir in the diced cooked chicken, cream of cheddar soup, fire-roasted tomatoes, and green chilis to the mixture.
- Step 4: Add the chipotle powder, cumin, adobo seasoning, and smoked paprika. Cube or shred the Velveeta cheese and stir into the soup until completely melted and smooth. Let the soup simmer gently.
- Step 5: While the soup simmers, cut the tortillas into strips. Dip them in the melted 2 tablespoons of butter.
- Step 6: Air fry the buttered tortilla strips at 400°F for 5 minutes or until crispy and golden.
- Step 7: Serve the soup hot, topped with the crispy tortilla strips, shredded cheese, and fresh cilantro if desired.
Tips & Variations
- Use rotisserie chicken for a quick shortcut and added flavor.
- Swap Velveeta with sharp cheddar for a sharper cheese taste.
- Add a squeeze of lime or fresh avocado as a garnish for extra brightness.
- If you don’t have an air fryer, bake the tortilla strips at 375°F for 8–10 minutes until crisp.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring often. Keep the tortilla strips separate and add fresh when serving to maintain crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegetarian?
Yes, substitute the chicken base with vegetable broth and omit the chicken, or add beans and extra vegetables for protein.
Can I freeze this soup?
This soup can be frozen, but due to the dairy content, the texture may change slightly. Freeze in airtight containers for up to 2 months and thaw overnight in the fridge before reheating.
PrintMax and Erma’s Tortilla Soup Copycat Recipe
Recreate the comforting and flavorful Max and Erma’s Tortilla Soup at home with this easy copycat recipe. Featuring a rich blend of sautéed onions and garlic, creamy Velveeta cheese, fire-roasted tomatoes, and tender chicken, topped with crispy air-fried tortilla strips, this soup is perfect for a cozy meal any day of the week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Main Ingredients
- 1 onion, diced
- 3 cloves garlic, minced
- ¼ cup butter, divided
- ¼ cup flour
- 2 tablespoons chicken base
- 2 cups water
- 2 cups milk
- 3 cups cooked chicken, diced
- 1 can (10.5 oz) cream of cheddar soup
- 1 can (10 oz) fire-roasted tomatoes
- 4 ounces green chilis
- 1 teaspoon chipotle powder
- ½ teaspoon cumin
- 1 teaspoon adobo seasoning
- 1 teaspoon smoked paprika
- 8 ounces Velveeta cheese, cubed or shredded
Toppings
- 4 corn tortillas, cut into strips
- 2 tablespoons butter, melted for tortilla strips
- Shredded cheese (optional, for garnish)
- Fresh cilantro (optional, for garnish)
Instructions
- Sauté base: In a large pot or Dutch oven, melt ¼ cup butter over medium heat. Add diced onions and minced garlic, sauté for several minutes until onions are soft and translucent.
- Add flour: Sprinkle the flour over the softened onions and garlic, stirring constantly to cook out the raw flour taste and create a roux for thickening.
- Incorporate liquids: Stir in the chicken base, then gradually pour in the water and milk, whisking to avoid lumps. Bring the mixture to a gentle simmer.
- Add chicken and canned ingredients: Stir in the diced cooked chicken, cream of cheddar soup, fire-roasted tomatoes, and green chilis, mixing thoroughly to combine.
- Season and melt cheese: Add chipotle powder, cumin, adobo seasoning, and smoked paprika, stirring well. Add the cubed or shredded Velveeta cheese and stir continuously until the cheese has melted smoothly into the soup.
- Prepare tortilla strips: While the soup simmers, cut tortillas into strips. Dip the strips in melted 2 tablespoons of butter to coat.
- Air fry tortilla strips: Preheat an air fryer to 400°F (200°C). Place coated tortilla strips in the air fryer basket in a single layer and cook for 5 minutes until crispy and golden.
- Serve: Ladle the soup into bowls and top with shredded cheese, crispy tortilla strips, and fresh cilantro if desired. Serve hot for a delicious, comforting meal.
Notes
- Substitute chicken base with chicken broth or bouillon for a different flavor profile.
- For a spicier kick, add extra chipotle powder or diced jalapeños.
- Velveeta cheese provides a smooth melt; cream cheese or cheddar can be used as alternatives but may alter texture.
- Air fryer times may vary; keep an eye on tortilla strips to avoid burning.
- Can be made ahead and reheated; add tortilla strips just before serving to maintain crispiness.
Keywords: Max and Erma’s Tortilla Soup, tortilla soup copycat, creamy chicken soup, air fried tortilla strips, comfort food recipe
