Max Erma's Chicken Tortilla Soup Sue's Original Clone

Recreate the irresistible charm of a restaurant favorite with this clone recipe of Max & Erma's Chicken Tortilla Soup, lovingly adapted from Sue's original take. This creamy, cheesy soup bursts with bold flavors, thanks to a base of rich chicken broth, melty American and cheddar cheeses, and a hint of spice from diced tomatoes with green chilies and minced jalapeño. Tender chunks of chicken and warm notes of cumin and garlic powder elevate every spoonful, while the crispy fried tortilla strips on top add the perfect crunchy contrast. Ideal for cozy weeknights or hearty gatherings, this comforting soup comes together in just 45 minutes and serves six, making it as quick and satisfying as it is unforgettable. Garnish with fresh cilantro for an added pop of flavor, and enjoy this classic Tex-Mex dish right in your own kitchen!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons Butter
• 2 tablespoons All-purpose flour
• 4 cups Chicken broth
• 1.5 cups Heavy cream
• 1 cup Shredded American cheese
• 1 cup Shredded cheddar cheese
• 2 cups Cooked chicken breast, shredded or diced
• 1 can Canned diced tomatoes with green chilies (e.g., Rotel)
• 0.5 cup Onion, finely chopped
• 1 small Jalapeño pepper, minced
• 1 teaspoon Ground cumin
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 5 small Corn tortillas, cut into strips
• 0.25 cup Vegetable oil
• 2 tablespoons Fresh cilantro, chopped (optional)

Directions

Step 1

In a large pot over medium heat, melt the butter. Add the flour and whisk to form a smooth roux. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.

Step 2

Gradually whisk in the chicken broth and heavy cream until the mixture is smooth and thickened. Bring to a gentle simmer.

Step 3

Stir in the American cheese and cheddar cheese, a handful at a time, until fully melted and combined.

Step 4

Add the cooked chicken, canned tomatoes with green chilies, chopped onion, and minced jalapeño to the pot. Stir well to combine.

Step 5

Season the soup with cumin, garlic powder, salt, and black pepper. Let the soup simmer on low heat for 15-20 minutes, stirring occasionally.

Step 6

While the soup is simmering, prepare the tortilla strips. Heat the vegetable oil in a skillet over medium-high heat. Fry the tortilla strips in batches until golden and crispy, about 1-2 minutes per batch. Drain on paper towels.

Step 7

Taste the soup and adjust the seasonings if necessary. If desired, stir in the fresh cilantro right before serving.

Step 8

Ladle the soup into bowls and garnish with crispy tortilla strips. Serve hot and enjoy!

Nutrition Facts

Serving size	(2827.2g)

Amount per serving	% Daily Value*
Calories	4409.3

Total Fat 328.6g	0%
Saturated Fat 164.7g	0%
Polyunsaturated Fat 34.3g
Cholesterol 1208.8mg	0%
Sodium 9955.8mg	0%
Total Carbohydrate 81.4g	0%
Dietary Fiber 9.2g	0%
Total Sugars 26.3g
Protein 238.4g	0%

Vitamin D 4.5IU	0%
Calcium 2390.2mg	0%
Iron 14.6mg	0%
Potassium 3429.9mg	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: 69.8%

Protein: 22.5%

Carbs: 7.7%