Max And Ermas Chicken Tortilla Soup Recipe

This rich, velvety Max And Ermas Chicken Tortilla Soup is made with shredded chicken, green chilies, and melting cheese and ready in 30 minutes. The magic happens when the cubed cheese dissolves perfectly into the seasoned broth, creating a flawlessly thick and comforting base. I absolutely love making a big pot of this warming meal on chilly winter weeknights.

Restaurant-Quality At Home

For years, I tried replicating this iconic restaurant soup by dumping countless cans of condensed cream soups into a slow cooker. The surprise came when I realized a simple butter and flour roux combined with milk creates a much more authentic texture.

I learned that using a block of melting cheese like Velveeta is the real secret to achieving that ultra-smooth consistency without separation. It tastes exactly like the original, minus the hefty restaurant bill.

Max And Ermas Chicken Tortilla Soup Ingredients

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1 cup milk
• 8 oz Velveeta cheese, cubed
• 1 (10 oz) can diced tomatoes and green chilies, undrained
• 2 cups cooked and shredded chicken
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and black pepper to taste
• 1 cup shredded Colby Jack cheese (for topping)
• 1 cup tortilla strips (for topping)

How To Make Max And Ermas Chicken Tortilla Soup

1. Make The Roux: In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 2 to 3 minutes, stirring constantly until lightly golden.
2. Whisk In Liquids: Slowly pour in the chicken broth a little at a time, whisking continuously to prevent lumps. Once smooth, slowly whisk in the milk and allow the mixture to gently heat up.
3. Melt The Cheese: Reduce the heat to low and add the cubed Velveeta cheese. Stir the pot continuously until the cheese is completely melted and the soup base is smooth.
4. Add Chicken And Spices: Stir in the undrained diced tomatoes and green chilies, shredded chicken, cumin, chili powder, salt, and black pepper.
5. Simmer And Serve: Let the soup simmer for 10 minutes so the flavors meld together, stirring occasionally. Ladle into bowls and top with shredded Colby Jack cheese and crunchy tortilla strips.

Recipe Tips

• Grate your own cheese: While the Velveeta melts perfectly into the base, grate fresh Colby Jack for the topping so it melts cleanly without clumping.
• Use rotisserie chicken: A store-bought rotisserie chicken saves time and adds a wonderful roasted flavor to the final dish.
• Control the spice: If you prefer a milder soup, use a mild can of diced tomatoes and green chilies, and reduce the chili powder slightly.

What To Serve With Chicken Tortilla Soup

This hearty soup pairs perfectly with sweet corn muffins to balance the savory, slightly spicy flavors. I also like serving it alongside a crisp green salad loaded with black beans and an avocado ranch dressing.

How To Store

Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of milk if it thickens too much. I do not recommend freezing this soup, as the dairy base can separate and become grainy once thawed.

FAQs

• Can I use regular cheddar instead of Velveeta? You can, but the texture won’t be as smooth and velvety as the restaurant version. Velveeta contains emulsifiers that prevent the soup from breaking when heated.
• Can I make this in a slow cooker? It is best made on the stovetop since it relies on a flour roux to thicken properly. However, you can transfer the finished soup to a slow cooker on the warm setting for serving.
• How do I make my own tortilla strips? Simply cut corn tortillas into thin strips and fry them in a little vegetable oil until golden and crispy. Drain them on a paper towel and sprinkle with sea salt.
• Is this soup very spicy? It has a mild to medium kick depending on the brand of diced tomatoes with chilies you use. You can easily adjust the heat by adding a pinch of cayenne or sticking to mild ingredients.

Nutrition

• Calories: 380 kcal
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 75mg
• Sodium: 1150mg
• Total Carbohydrate: 20g
• Protein: 24g

Try More Recipes:

• Jamaican Chicken Pumpkin Soup Recipe
• Jamaican Curry Chicken Soup Recipe
• Nigerian Chicken Pepper Soup Recipe

Max And Ermas Chicken Tortilla Soup

Recipe by Emily Mitchell

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Creamy, velvety Max And Ermas Chicken Tortilla Soup loaded with shredded chicken, green chilies, and rich melting cheese. Ready in just 30 minutes, this comforting stovetop classic delivers authentic restaurant flavor for an easy weeknight family dinner.

Ingredients

• 1/4 cup butter

• 1/4 cup all-purpose flour

• 3 cups chicken broth

• 1 cup milk

• 8 oz Velveeta cheese, cubed

• 1 (10 oz) can diced tomatoes and green chilies, undrained

• 2 cups cooked and shredded chicken

• 1 teaspoon cumin

• 1 teaspoon chili powder

• Salt and black pepper to taste

• 1 cup shredded Colby Jack cheese (for topping)

• 1 cup tortilla strips (for topping)

Directions

• 1. Make The Roux: In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 2 to 3 minutes, stirring constantly until lightly golden.
• 2. Whisk In Liquids: Slowly pour in the chicken broth a little at a time, whisking continuously to prevent lumps. Once smooth, slowly whisk in the milk and allow the mixture to gently heat up.
• 3. Melt The Cheese: Reduce the heat to low and add the cubed Velveeta cheese. Stir the pot continuously until the cheese is completely melted and the soup base is smooth.
• 4. Add Chicken And Spices: Stir in the undrained diced tomatoes and green chilies, shredded chicken, cumin, chili powder, salt, and black pepper.
• 5. Simmer And Serve: Let the soup simmer for 10 minutes so the flavors meld together, stirring occasionally. Ladle into bowls and top with shredded Colby Jack cheese and crunchy tortilla strips.