Max Erma's Chicken Tortilla Soup

Indulge in the comforting, zesty flavors of Max & Erma's Chicken Tortilla Soup—a rich and creamy Tex-Mex classic you can recreate at home! This hearty soup combines tender, shredded chicken and zesty diced tomatoes with green chilies in a velvety base made with chicken broth, half-and-half, and melted cheddar cheese. Spiced to perfection with cumin, chili powder, and garlic, every spoonful delivers a warm, savory kick. Topped with crunchy crushed tortilla chips and an optional sprinkle of fresh cilantro, it's the perfect blend of creamy, crunchy, and flavorful. Ready in just 45 minutes, this easy-to-make crowd-pleaser is ideal for weeknight dinners or impressing guests with a restaurant-quality dish. Keywords: chicken tortilla soup, creamy chicken soup, Tex-Mex recipe, Max & Erma’s copycat, easy tortilla soup, comfort food.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 4 tablespoons Butter
• 4 tablespoons All-purpose flour
• 4 cups Chicken broth
• 2 cups Half-and-half
• 1 cup Tomato paste
• 2 cups Shredded cheddar cheese
• 2 cups Cooked, shredded chicken breast
• 1 14.5-ounce can Canned diced tomatoes with green chilies (e.g., Rotel)
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 1 teaspoon Garlic powder
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 2 cups Tortilla chips, crushed
• 0.25 cup Fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

In a large pot, melt the butter over medium heat.

Step 2

Whisk in the flour and cook for 1-2 minutes, stirring constantly to form a roux. The mixture should turn a light golden color.

Step 3

Gradually add the chicken broth, whisking constantly to prevent lumps.

Step 4

Stir in the half-and-half and tomato paste until the mixture is smooth and well-combined.

Step 5

Bring the mixture to a gentle simmer, stirring frequently, and allow it to thicken slightly for 5-7 minutes.

Step 6

Add the shredded cheddar cheese in small handfuls, stirring constantly to melt and incorporate it into the soup base.

Step 7

Add the cooked, shredded chicken breast, diced tomatoes with green chilies (including the juices), ground cumin, chili powder, garlic powder, salt, and pepper. Stir to combine.

Step 8

Simmer the soup on low heat for 10 minutes, allowing the flavors to meld together.

Step 9

Taste the soup and adjust the seasonings as needed.

Step 10

Serve the soup hot, topping each bowl with a generous handful of crushed tortilla chips. Garnish with fresh cilantro if desired.

Nutrition Facts

Serving size	(2708.2g)

Amount per serving	% Daily Value*
Calories	3710.7

Total Fat 220.6g	0%
Saturated Fat 116.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 960.7mg	0%
Sodium 7656.6mg	0%
Total Carbohydrate 191.1g	0%
Dietary Fiber 19.3g	0%
Total Sugars 56.9g
Protein 255.4g	0%

Vitamin D 9.0IU	0%
Calcium 2511.5mg	0%
Iron 21.1mg	0%
Potassium 5715.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.6%

Protein: 27.1%

Carbs: 20.3%