Max And Erma Tortilla Soup Recipes

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

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.

MAX & ERMA'S CHICKEN TORTILLA SOUP

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.

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

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.

EASY CHICKEN TORTILLA SOUP WITH BEAN AND CHEESE NACHOS

Steps:

• Arrange a rack in top third of oven; preheat to 425°F. Arrange 2 tortillas on a rimmed baking sheet and brush with oil. Bake 5 minutes, then flip and continue to bake until crispy, 4-5 minutes more. Carefully spread each tortilla with 2 Tbsp. refried beans; season lightly with salt and dust with cumin. Top with cheese. Return to oven and bake until cheese is melted and browned, about 5 minutes more. Transfer to a cutting board and let cool slightly. Cut each tortilla into 4 wedges to create nachos.
• Meanwhile, cut remaining 2 tortillas into 1" pieces. Heat remaining 2 Tbsp. oil in a large pot over medium-high. Add onion and tortilla pieces and cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Add garlic and remaining 1 tsp. cumin and cook, stirring, until fragrant, 30-60 seconds. Immediately add broth, tomatoes, chiles and sauce, 1 tsp. salt, and 1/2 tsp. pepper. Cover pot, increase heat to high, and bring to a gentle simmer. Uncover, reduce heat to medium, and add chicken. Gently simmer over medium heat until chicken is cooked through, about 5 minutes.
• Remove pot from heat. Stir in 2 Tbsp. lime juice. Season with adobo sauce, salt, or pepper, if needed. Ladle soup into bowls. Garnish with nachos, lime wedges, avocado, radish, and cilantro, if using. Season with pepper, if needed, and serve immediately.
• Do Ahead
• Soup (without nachos) can be made 3 days ahead. Cover and chill.

MAX AND ERMA TORTILLA SOUP

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 and shredded cheese.