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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