Max Ermas Chicken Tortilla Soup Recipe 385

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MAX & ERMA'S CHICKEN TORTILLA SOUP RECIPE - (3.8/5)

Provided by theresaoneil

Number Of Ingredients 13



Max & Erma's Chicken Tortilla Soup Recipe - (3.8/5) image

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.

1/4 cup butter or margarine
1/4 cup all-purpose flour
3 cups chicken broth
1 cup milk
8 ounces Velveeta processed cheese food, cubed
10 ounces can Rotel tomatoes and chilies
2 cups chicken, cooked and shredded
1 teaspoon cumin
1 teaspoon chili powder
Salt, to taste
Pepper, to taste
4 to 6 flour tortillas
Colby Jack cheese, shredded or Mexican blend cheese, shredded

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



Max & Erma's Chicken Tortilla Soup image

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

2 (10 1/2 ounce) cans cream of mushroom soup
2 (10 1/2 ounce) cans cream of chicken soup
2 (10 1/2 ounce) cans cream of celery soup
2 (10 1/2 ounce) cans cheddar cheese soup
2 (15 ounce) cans chicken broth
1 (15 ounce) can diced tomatoes
1 cup salsa (chunky)
1 (4 1/2 ounce) can diced green chilies
1 onion, chopped
1/4 cup fresh cilantro, chopped
4 garlic cloves, minced
1 teaspoon red chili powder
salt, to taste
pepper, to taste
4 chicken breasts, cooked and chopped

MAX & ERMA'S CHICKEN TORTILLA SOUP - SUE'S ORIGINAL CLONE

In 2001 I attempted to duplicate Max & Erma's (well-known mid-west restaurant chain) chicken tortilla soup. It elicits favorable compliments every time that I serve it. Rather than prepare a time-consuming cream/milk base, I chose to use condensed soups. With the addition of the other ingredients, the end result is a tasty, spicy, flavorful southwestern soup.

Provided by Sue S.

Categories     Chicken Breast

Time 2h30m

Yield 12-16 serving(s)

Number Of Ingredients 17



Max & Erma's Chicken Tortilla Soup - Sue's Original Clone image

Steps:

  • In a large (8-10 quart) stockpot combine and whisk together until smooth all eight cans of soup.
  • Add chicken broth. Add tomatoes, salsa, green chiles, onion, garlic, chile 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. Heat oil and deep fry tortilla strips until lightly browned. Shred cheese.
  • To serve: Ladle soup into bowls, top with shredded cheese and fried tortilla strips.

Nutrition Facts : Calories 639, Fat 48.5, SaturatedFat 11.7, Cholesterol 58.3, Sodium 1691.3, Carbohydrate 29.8, Fiber 2.1, Sugar 4.3, Protein 22

2 (10 3/4 ounce) cans Campbell's Cream of Mushroom Soup
2 (10 3/4 ounce) cans Campbell's Cream of Chicken Soup
2 (10 3/4 ounce) cans Campbell's condensed cream of celery soup
2 (10 3/4 ounce) cans Campbell's cheddar cheese soup
2 (15 ounce) cans chicken broth
1 (15 ounce) can diced tomatoes
1 cup picante salsa (Pace brand medium hot)
1 (4 1/2 ounce) can green chilies (Ortega brand)
1 medium onion, chopped
4 fresh garlic cloves, minced
1 teaspoon red new mexico chile powder (NOTE -- This is not the same as ordinary red chili powder. It can often be found in specialty foods)
salt and pepper, to your taste
1/4 cup fresh cilantro, chopped
4 cooked chicken breasts, cut into small chunks
10 flour tortillas
1 1/2 cups vegetable oil
1/2 lb colby cheese

MAX AND ERMAS CHICKEN TORTILLA SOUP (OR ENCHILADA SOUP)

This is the closet (and easiest) recipe I have come across that is very close the Max and Erma's Chicken Tortilla Soup. This came from a quick cooking magazine in 2002. The ingredients are simple and it comes together in less than 15 minutes

Provided by mykidsrnuts

Categories     < 15 Mins

Time 15m

Yield 7 , 7 serving(s)

Number Of Ingredients 9



Max and Ermas Chicken Tortilla Soup (Or Enchilada Soup) image

Steps:

  • In a large saucepan, combine the soups, milk, chicken, enchilada sauce and chilies; mix well. Cook until heated through. Garnish with Sour Cream, Shredded cheese and tortilla strips.

1 (11 ounce) can condensed Fiesta nacho cheese soup, undiluted
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
2 2/3 cups milk
1 (10 ounce) can white chicken meat, drained
1 (10 ounce) can enchilada sauce
1 (4 ounce) can chopped green chilies
sour cream
shredded cheese
corn tortilla strips

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