Max 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
Scale
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
