Best Max And Erma Tortilla Soup Recipes

CHICKEN TORTILLA SOUP - MAX AND ERMA'S COPYCAT

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!

CHICKEN TORTILLA SOUP (MAX AND ERMA'S COPYCAT)

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.

MAX AND ERMA’S CHICKEN TORTILLA SOUP RECIPE

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 cheese; stir until melted. -Stir in Ro*Tel, 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. -For tortilla strips, cut tortillas into strips and deep-fry in 350 degree vegetable or peanut oil until golden, then drain on cooling racks. -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.

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.