Max and Erma’s Tortilla Soup Copycat Recipe
This Max and Erma’s Tortilla Soup Copycat Recipe is a creamy, flavorful soup packed with tender chicken, smoky spices, and melted Velveeta cheese, topped with crispy air-fried tortilla strips. A comforting dish perfect for cozy dinners, it combines sautéed onions and garlic with a rich base enhanced by fire-roasted tomatoes and green chilis, delivering a delicious southwestern twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop and Air Frying
- Cuisine: American Southwestern
- Diet: Low Salt
Ingredients
Scale
Soup Base
- 1 onion, diced
- 3 cloves garlic, minced
- ¼ cup butter
- ¼ cup flour
- 2 tablespoons chicken base
- 2 cups water
- 2 cups milk
Main Ingredients
- 3 cups diced cooked chicken
- 1 can cream of cheddar soup (10.5 oz)
- 1 can fire-roasted tomatoes (14.5 oz)
- 4 ounces green chilis
Seasonings and Cheese
- 1 teaspoon chipotle powder
- ½ teaspoon cumin
- 1 teaspoon adobo seasoning
- 1 teaspoon smoked paprika
- 8 ounces Velveeta cheese, cubed or shredded
Tortilla Strips
- 4 tortillas
- 2 tablespoons butter, melted
Instructions
- Sauté Onions and Garlic: In a large pot, melt ¼ cup butter over medium heat. Add the diced onion and minced garlic, cooking until the onions become soft and translucent, about 5 minutes.
- Add Flour: Stir in ¼ cup flour to the onion and garlic mixture, cooking for another couple of minutes to form a roux that will thicken the soup.
- Add Liquids and Chicken Base: Stir in 2 tablespoons chicken base until combined. Slowly whisk in 2 cups of water and 2 cups of milk to create a smooth soup base.
- Incorporate Chicken and Canned Ingredients: Add the diced cooked chicken, cream of cheddar soup, fire-roasted tomatoes, and green chilis to the pot. Stir well to combine all components.
- Season and Add Cheese: Mix in chipotle powder, cumin, adobo seasoning, and smoked paprika. Add the cubed or shredded Velveeta cheese and stir continuously until the cheese is completely melted and the soup is creamy.
- Prepare Tortilla Strips: While the soup simmers on low heat, cut the tortillas into thin strips. Dip the strips in melted 2 tablespoons of butter to coat evenly.
- Air Fry Tortilla Strips: Place the butter-coated tortilla strips in an air fryer basket. Air fry at 400°F for 5 minutes or until crispy and golden brown, shaking the basket halfway through cooking for even crispness.
- Serve: Ladle the hot tortilla soup into bowls and garnish with the crispy tortilla strips, additional shredded cheese if desired, and fresh cilantro for a bright finish.
Notes
- Chicken base can be substituted with chicken broth for a lighter flavor.
- If you don’t have an air fryer, you can bake the tortilla strips on a baking sheet at 400°F for 8-10 minutes, flipping halfway.
- Adjust the chipotle powder to taste depending on desired spice level.
- For a creamier soup, use whole milk or add a splash of heavy cream.
- Leftover soup stores well in the refrigerator for up to 3 days.
Keywords: Tortilla Soup, Max and Erma's Copycat, Chicken Tortilla Soup, Creamy Soup, Southwestern Soup, Velveeta Cheese Soup, Air Fried Tortilla Strips
