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Copycat Max & Erma’s Chicken Tortilla Soup

Close-up of creamy Max and Ermas Chicken Tortilla Soup topped with tortilla strips, cheese, and cilantro.
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Make the savory, creamy Chicken Tortilla Soup from Max & Erma’s at home with this simple, tested recipe. This restaurant quality tortilla soup is perfect for an easy dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups cooked, shredded chicken breast
  • 1/2 cup heavy cream
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 cup tortilla strips, for topping
  • 1/4 cup chopped fresh cilantro, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the diced tomatoes and green chilies, black beans, corn, chicken broth, cumin, oregano, chili powder, salt, and pepper. Bring the mixture to a simmer.
  4. Reduce the heat to low, cover, and let the soup simmer for 15 minutes to allow the flavors to combine.
  5. Stir in the shredded chicken and heavy cream. Heat through for about 5 minutes, but do not boil after adding the cream.
  6. Remove the pot from the heat. Stir in 1/2 cup of the Monterey Jack cheese until melted and the soup is slightly thickened.
  7. Ladle the soup into bowls. Top each serving with the remaining 1/2 cup of shredded cheese, tortilla strips, and fresh cilantro.

Notes

  • For the best texture, use pre-cooked rotisserie chicken for quick, shredded chicken.
  • You can make your own tortilla strips by cutting corn tortillas into thin strips, tossing them with a little oil and salt, and baking at 375F (190C) for 8-10 minutes until crisp.
  • If you prefer a less creamy soup, reduce the heavy cream to 1/4 cup or substitute with evaporated milk.

Nutrition

Find it online: https://devourdish.com/max-and-ermas-chicken-tortilla-soup/