Max and Erma's Tortilla Soup Copycat Recipe
30-minute chicken tortilla soup is by far one of my family's favorite chicken soups and is the copycat recipe of the restaurant Max and Erma's chicken tortilla soup. This chicken tortilla soup is made with lots of cheese including velveeta, grilled chicken, and has lots of flavor from onions, garlic, green chilis and fire roasted tomatoes.
Ingredients
- 1 onion
- 3 cloves garlic
- ¼ cup butter
- ¼ cup flour
- 2 tablespoons chicken base
- 2 cups water
- 2 cups milk
- 3 cups diced cooked chicken
- 1 can cream of cheddar soup
- 1 can fire-roasted tomatoes
- 4 ounces green chilis
- 1 teaspoon chipotle pwder
- ½ teaspoon cumin
- 1 teaspoon adobo seasoning
- 1 teaspoon smoked paprika
- 8 ounces velveeta cheese
Instructions
- Start by sauteing the onions and garlic in butter. After it has cooked for several minutes and the onions have softened, stir in the flour.
- Next stir in the chicken base. Then slowly add the water and milk.
- To the mixture stir in the cooked and diced chicken into the base. Next, add the canned ingredients of soup, tomatoes, and green chilis.
- Stir the seasonings and velveeta into the mix. Cubed or shred the velveeta. Stir until melted.
- While the soup simmers, cut the tortillas into strips.
- Dip the cut strips into the melted two tablespoons of butter and air fry on 400° for five minutes.
- Serve the soup with shredded cheese, tortilla strips, and cilantro.
Nutrition
Calories: 520kcalCarbohydrates: 34gProtein: 25gFat: 31gSaturated Fat: 15gCholesterol: 101mgSodium: 1847mgPotassium: 453mgFiber: 2gSugar: 12gVitamin A: 1565IUVitamin C: 6mgCalcium: 379mgIron: 3mg
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