Max and Erma’s Tortilla Soup Copycat Recipe

Introduction

This Max and Erma’s Tortilla Soup copycat recipe brings a comforting bowl of creamy, smoky, and slightly spicy flavors to your table. Loaded with tender chicken, melted Velveeta, and zesty seasonings, it’s perfect for a cozy meal any day of the week.

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

Instructions

1. Step 1: Sauté the chopped onion and minced garlic in ¼ cup butter over medium heat until the onions are soft, about 5 minutes. Stir in the flour and cook for an additional minute to create a roux.
2. Step 2: Stir in the chicken base until combined. Gradually add the water and milk, stirring constantly to avoid lumps.
3. Step 3: Add the diced cooked chicken, cream of cheddar soup, fire-roasted tomatoes, and green chilis to the pot. Stir well to combine.
4. Step 4: Mix in the chipotle powder, cumin, adobo seasoning, and smoked paprika. Cube or shred the Velveeta cheese and stir it into the soup until fully melted and smooth.
5. Step 5: While the soup simmers gently, cut the tortillas into thin strips.
6. Step 6: Melt 2 tablespoons butter and dip the tortilla strips into it. Place the strips in an air fryer at 400°F (200°C) and cook for 5 minutes until crisp and golden.
7. Step 7: Serve the soup hot, garnished with the crispy tortilla strips, shredded cheese, and fresh cilantro if desired.

Tips & Variations

• For extra depth, use homemade chicken stock instead of water and chicken base.
• Swap Velveeta with a blend of cheddar and Monterey Jack for a more natural cheese flavor.
• Add a squeeze of fresh lime juice before serving to brighten the flavors.
• If you don’t have an air fryer, toast the tortilla strips in a skillet or bake them in an oven at 375°F 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 occasionally to prevent the cheese from sticking or separating. Keep tortilla strips separate and fresh by storing them in a sealed bag at room temperature for up to 2 days; re-crisp if needed in the air fryer or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the chicken with beans or vegetables and use vegetable stock instead of chicken base. Adjust seasonings to taste.

Is it possible to freeze this soup?

You can freeze the soup without the tortilla strips for up to 2 months. Thaw overnight in the refrigerator and reheat slowly on the stove, stirring occasionally. Add fresh tortilla strips when serving.

Max and Erma’s Tortilla Soup Copycat Recipe

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★★★★★

4.8 from 91 reviews

This Max and Erma’s Tortilla Soup Copycat Recipe delivers a creamy, flavorful blend of seasoned chicken, fire-roasted tomatoes, and melted Velveeta cheese, topped with crispy homemade tortilla strips. Perfect for a comforting meal, this soup combines sautéed aromatics, rich seasonings, and a crispy air-fried tortilla garnish.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 1 onion, diced
• 3 cloves garlic, minced
• ¼ cup butter
• ¼ cup flour
• 2 tablespoons chicken base
• 2 cups water
• 2 cups milk

Main Ingredients

• 3 cups diced cooked chicken
• 1 can (10.5 oz) cream of cheddar soup
• 1 can (14.5 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 tortillas, cut into strips
• 2 tablespoons butter (for frying tortilla strips)
• Shredded cheese (for serving)
• Cilantro (for garnish)

Instructions

1. Sauté Aromatics: In a large pot, melt ¼ cup butter over medium heat. Add the diced onions and minced garlic, cooking for several minutes until the onions are soft and translucent.
2. Add Flour: Stir in ¼ cup flour to the sautéed onions and garlic to create a roux. Cook while stirring for about 1-2 minutes to remove the raw flour taste.
3. Incorporate Liquids: Stir in 2 tablespoons chicken base until well combined. Slowly pour in 2 cups water followed by 2 cups milk, whisking continuously to prevent lumps and create a smooth soup base.
4. Add Chicken and Canned Ingredients: Stir in the diced cooked chicken, cream of cheddar soup, fire-roasted tomatoes (with juices), and green chilis. Mix well to combine all ingredients thoroughly.
5. Season and Melt Cheese: Add chipotle powder, cumin, adobo seasoning, and smoked paprika to the pot. Then, stir in the cubed or shredded Velveeta cheese slowly until it fully melts into the soup, creating a creamy texture.
6. Prepare Tortilla Strips: While the soup simmers gently on low heat, cut the tortillas into strips. Dip the strips in the melted 2 tablespoons butter ensuring they are coated evenly.
7. Air Fry Tortilla Strips: Preheat an air fryer to 400°F (200°C). Place the butter-coated tortilla strips in the air fryer basket in a single layer and cook for about 5 minutes or until crispy and golden brown.
8. Serve: Ladle the hot soup into bowls. Garnish with shredded cheese, the crispy tortilla strips, and fresh cilantro leaves to taste. Serve immediately for best flavor and texture.

Notes

• Use cooked, shredded chicken for best results; rotisserie chicken works well.
• Adjust chipotle powder to your spice preference to control heat level.
• The air-fried tortilla strips add a delightful crunch and can be made ahead and stored in an airtight container for a day.
• Substitute Velveeta with processed cheese of similar meltability if preferred.
• For a dairy-free option, use non-dairy milk and cheese alternatives and substitute butter accordingly.

Keywords: tortilla soup, Max and Erma’s copycat, creamy chicken soup, air fried tortilla strips, comfort food, cheesy soup