Max and Erma’s Tortilla Soup Copycat Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
