Indulge in the tantalizing flavors of Max and Erma's tortilla soup, now recreated in your own kitchen with this copycat recipe. This hearty and comforting soup, brimming with the essence of Mexican cuisine, is a symphony of flavors and textures. Dive into the depths of this flavorful broth, enriched with a medley of tender chicken, sweet corn, crisp bell peppers, and a touch of spice from diced green chilies. The secret lies in the harmonious blend of spices, including chili powder, cumin, and oregano, which come together to create a captivating aromatic experience. Accompanying this delectable soup is a trio of authentic recipes for salsa, guacamole, and sour cream. The vibrant pico de gallo, with its refreshing blend of tomatoes, onions, and cilantro, adds a burst of freshness to each spoonful. Guacamole, the quintessential avocado-based dip, brings a creamy richness, while a dollop of tangy sour cream adds a cooling contrast. Together, these recipes create a complete and satisfying meal that will transport you to the heart of Mexican culinary traditions.
Check out the recipes below so you can choose the best recipe for yourself!
MAX & ERMA'S CHICKEN TORTILLA SOUP
Make and share this Max & Erma's Chicken Tortilla Soup recipe from Food.com.
Provided by barbacious
Categories Mexican
Time 1h15m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- Add all to large pot. Bring to a boil and simmer 1 hour. Can be topped with:.
- flour tortilla chips, cut into strips and fried.
- or shredded cheese.
- I did not add the cilantro, red chili powder, salt or pepper. (I forgot).
- I also used fat free soups where I could.
- This was still delicious.
Nutrition Facts : Calories 238.6, Fat 13.7, SaturatedFat 4.9, Cholesterol 41.4, Sodium 1457.4, Carbohydrate 15.4, Fiber 1.5, Sugar 3.6, Protein 13.8
CHICKEN TORTILLA SOUP - MAX AND ERMA'S COPYCAT
This is an excellent copy cat recipe of the soup that is served at Max and Erma's restaurant food chain. This is my Dh's favorite soup. The cilantro is optional I make it without it. This recipe makes a lot and is wonderful as leftovers. Next time I'm going to half the recipe as it's only the two of us.
Provided by ACTanksley
Categories One Dish Meal
Time 2h8m
Yield 4-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot mix all soups until they appear to be somewhat smooth and well mixed.
- Then add the remainder of the ingredients to the salt and pepper. Bring the soup to a full boil and reducing heat to simmer for 1 hour stirring occasionally.
- While the soup is simmering cut the four chicken breasts in to small chunks. Cook them in a separate pan. Once the soup has simmered for an hour add the pieces of the cooked chicken to the soup. Let the soup remain on simmer for another hour. (This is a good time to see if you need to add more chili powder). Continue to stir the soup making sure nothing sits at that bottom of the pan for a long period of time.
- While the soup cooks the last hour, cut however many tortillas you want into thin slices. Take about 1/3 of them and throw them into the soup and allow them to cook with the soup. The remaining you can lightly fry in the oil until they are golden to place on top of the soup when it's done.
- Enjoy.
MAX AND ERMA'S TORTILLA SOUP COPY CAT
Steps:
- In a large stockpot combine and whisk together until smooth all eight cans of soup. Add chicken broth. Add tomatoes, salsa, green chiles, onion, garlic, chili powder, salt and pepper. Bring all ingredients to a full boil, reduce heat, and simmer for 1 hour. Add cilantro and chicken breast chunks. Simmer another hour. While soup is simmering, make your soup toppings: Cut flour tortillas into small thin strips and deep fry in hot oil until lightly browned. Shred cheese. To serve: Ladle soup into bowls, top with shredded cheese and fried tortilla strips. I double this recipe and use a 12-quart stockpot. Enjoy!
MAX & ERMA'S CHICKEN TORTILLA SOUP RECIPE - (3.8/5)
Provided by theresaoneil
Number Of Ingredients 13
Steps:
- In a pot, melt butter over medium heat. Stir in flour and cook, stirring often, for 3 minutes. Slowly whisk in small amounts of chicken broth at a time, then whisk in milk. Reduce heat to low and stir in Velveeta cubes; stir until melted. Stir in Rotel, chicken, and spices. Once soup is heated through, it is ready to serve at this point. However, if you wish to make tortilla strips, it can sit over low heat while they are made. Stir the soup occasionally. Spoon a ladleful of soup into a bowl, add a handful of shredded cheese, then spoon another ladleful of soup over cheese. Sprinkle tortilla strips over top. Repeat for remaining servings. If you want to save a lot of time, use crumbled tortilla chips instead of tortilla strips. As a substitute for Rotel, you can use 1 1/2 cups of salsa. Spiciness can be easily adjusted by using spicy Rotel or salsa and/or adding cayenne pepper to the soup.
Tips:
- Use a variety of vegetables to get a flavorful and nutritious soup. Some good options are corn, black beans, tomatoes, onions, and peppers.
- Don't be afraid to experiment with different spices. Chili powder, cumin, and cayenne pepper are all great additions to tortilla soup.
- Be sure to use a good quality tortilla. Corn tortillas are the traditional choice, but you can also use flour tortillas if you prefer.
- Shred the chicken or turkey breasts before adding them to the soup. This will help them cook evenly.
- Simmer the soup for at least 30 minutes to allow the flavors to meld.
- Serve the soup with your favorite toppings, such as sour cream, avocado, cilantro, and shredded cheese.
Conclusion:
Tortilla soup is a delicious and easy-to-make soup that is perfect for a quick weeknight meal. With its flavorful broth, tender chicken or turkey, and variety of vegetables, tortilla soup is a surefire hit. So next time you're looking for a tasty and satisfying soup, give this recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love