Chicken Tortilla Soup: A Hearty Homage to Max & Erma’s
The scent of simmering soup always takes me back to cozy evenings spent with family. There’s something incredibly comforting about a big pot bubbling away on the stove, promising warmth and flavor with every passing minute. While I’ve experimented with countless soup recipes over the years, this Chicken Tortilla Soup, inspired by the beloved version from Max & Erma’s, holds a special place in my heart – it’s a guaranteed crowd-pleaser and a hug in a bowl.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Servings: 8-10
- Yield: Large Pot of Soup
- Dietary Type: Varies (can be modified to be gluten-free)
Ingredients
- 2 (15 ounce) cans cream of mushroom soup
- 2 (15 ounce) cans cream of chicken soup
- 2 (15 ounce) cans cream of celery soup
- 2 (15 ounce) cans chicken broth
- 2 (15 ounce) cans cheddar cheese soup
- 1 (15 ounce) can diced tomatoes
- 4 ½ ounces green chilies
- 1 cup salsa
- 1 medium onion, chopped
- ¼ cup fresh cilantro, chopped (optional)
- 4 cloves garlic, minced
- 1 teaspoon chili powder (to taste)
- Salt and pepper to taste
- 4 chicken breasts
- 8 ounces tortillas
- Vegetable oil, for frying
Equipment Needed
- Large Stock Pot
- Large Skillet
- Cutting Board
- Knife
- Slotted Spoon or Spider
Instructions
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Begin by preparing the soup base. In a large stock pot, combine the 2 cans of cream of mushroom soup, 2 cans of cream of chicken soup, 2 cans of cream of celery soup, 2 cans of chicken broth, and 2 cans of cheddar cheese soup.
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Stir the soups together until they are somewhat smooth and well mixed. It’s essential to ensure the base is well combined before adding the other ingredients to avoid any separation during cooking.
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Add the remaining ingredients, excluding the chicken and tortillas for now. This includes the 1 can of diced tomatoes, 4 ½ ounces of green chilies, 1 cup of salsa, 1 chopped medium onion, ¼ cup of chopped fresh cilantro (if using), 4 minced cloves of garlic, and 1 teaspoon of chili powder (or more, to taste). Season generously with salt and pepper.
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Bring the soup to a full boil over medium-high heat, then immediately reduce the heat to low and allow the soup to simmer for 1 hour, stirring occasionally. This slow simmering allows the flavors to meld together beautifully and create a richer, more complex taste. Be sure to stir regularly, scraping the bottom of the pot to prevent any sticking or burning.
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While the soup is simmering, prepare the chicken. Cut the 4 chicken breasts into small chunks.
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In a separate large skillet, cook the chicken pieces until they are fully cooked through. Ensure the internal temperature reaches 165°F (74°C). This step can be done ahead of time to save time.
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After the soup has simmered for an hour, add the cooked chicken pieces to the soup.
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Let the soup remain on a gentle simmer for another hour. This second simmering period allows the chicken flavor to infuse into the soup. This is a good time to taste the soup and adjust the seasoning as needed, adding more chili powder for extra heat or salt and pepper for balance. Continue to stir the soup periodically, making sure nothing sticks to the bottom of the pan.
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While the soup cooks for the second hour, prepare the tortilla strips. Cut the 8 ounces of tortillas into thin slices.
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Take about 1/3 of the tortilla strips and add them directly to the simmering soup, allowing them to cook with the soup and thicken it.
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Heat vegetable oil in a skillet. Lightly fry the remaining 2/3 of the tortilla strips in the hot oil until they are golden brown and crispy. These will be used as a crunchy topping for the finished soup. Remove from the oil and drain on paper towels.
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Serve hot, garnished with the crispy fried tortilla strips.
Expert Tips & Tricks
- Boost the Flavor: For an even richer flavor, consider using homemade chicken broth instead of canned.
- Spice It Up: If you like your soup with a kick, add a pinch of cayenne pepper or a dash of hot sauce.
- Thickening Trick: If you prefer a thicker soup, blend a cup or two of the soup using an immersion blender before adding the chicken. Be careful when blending hot liquids!
- Make Ahead: The soup base can be made a day or two in advance. Store it in the refrigerator and add the chicken and tortilla strips just before serving.
- Crispy Tortilla Strips: To ensure your tortilla strips stay crispy, fry them just before serving. You can also bake them in the oven at 350°F (175°C) for about 10-15 minutes, or until golden brown.
Serving & Storage Suggestions
Serve this Chicken Tortilla Soup hot, garnished with the crispy fried tortilla strips. A dollop of sour cream, a sprinkle of shredded cheddar cheese, or a few slices of avocado also make excellent toppings.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
To reheat, simply warm the soup in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a little extra broth if the soup has thickened during storage. The fried tortilla strips are best added just before serving to maintain their crispness.
Nutritional Information
Estimated values based on available data; actual values may vary.
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 550 kcal | 28% |
| Total Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 75mg | 25% |
| Sodium | 1500mg | 63% |
| Total Carbohydrate | 40g | 13% |
| Dietary Fiber | 5g | 20% |
| Sugars | 8g | |
| Protein | 35g | 70% |
Variations & Substitutions
- Gluten-Free: Use gluten-free tortillas to make this soup gluten-free.
- Vegetarian: Replace the chicken with black beans or kidney beans for a vegetarian option. Use vegetable broth instead of chicken broth.
- Spicier Soup: Add a diced jalapeño pepper or a pinch of red pepper flakes to the soup for extra heat.
- Creamier Soup: Stir in a dollop of sour cream or Greek yogurt before serving for a creamier texture.
- Different Toppings: Experiment with different toppings such as crumbled queso fresco, chopped green onions, or a squeeze of lime juice.
FAQs (Frequently Asked Questions)
Q: Can I make this soup in a slow cooker?
A: Yes, you can. Combine all ingredients (except the tortilla strips) in a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Add the chicken during the last hour of cooking.
Q: Can I use rotisserie chicken instead of cooking chicken breasts?
A: Absolutely! This is a great shortcut. Simply shred the rotisserie chicken and add it to the soup during the last hour of simmering.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Q: Can I use different types of canned soup?
A: While this recipe is designed to mimic the Max & Erma’s version, you can experiment with other canned soups. Cream of mushroom, cream of chicken, and cheddar cheese soup are essential for the flavor profile.
Q: How do I prevent the tortilla strips from getting soggy in the soup?
A: Add the tortilla strips just before serving to prevent them from becoming soggy. You can also serve them on the side so everyone can add them as they like.
Final Thoughts
I hope you enjoy this hearty and flavorful Chicken Tortilla Soup as much as my family and I do. It’s a versatile recipe that can be easily adapted to your own tastes and preferences. Don’t hesitate to experiment with different toppings, spices, or ingredients to create your perfect bowl of comfort. Happy cooking, and please share your feedback – I’d love to hear how it turns out for you!