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
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
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
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)
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
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)
Provided by theresaoneil
Number Of Ingredients 13
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
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
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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