Best Max Ermas Chicken Tortilla Soup Debbies Version Recipes

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MAX & ERMA'S CHICKEN TORTILLA SOUP



Max & Erma's Chicken Tortilla Soup image

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

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

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



Chicken Tortilla Soup - Max and Erma's Copycat image

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

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 1/2 ounces green chilies
1 cup salsa
1 medium onion
1/4 cup fresh cilantro, chopped (optional)
4 garlic cloves, minced
1 teaspoon chili powder (to taste)
salt and pepper
4 chicken breasts
8 ounces tortillas
vegetable oil

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 ERMAS CHICKEN TORTILLA SOUP (OR ENCHILADA SOUP)



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

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

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

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.

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



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

Provided by theresaoneil

Number Of Ingredients 13

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

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.

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



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

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

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

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

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