You’re in for a real delight if you love Max and Erma’s Tortilla Soup as much as I do. I’ll give you the formula so you can make this comforting soup right at home.
It was on a road trip with some companions a few years ago that I first experienced my undying love for this soup. We made a pit halt at Max and Erma’s, and I ordered the Tortilla Soup. After trying just a spoonful, I was determined to work out the recipe.
After much investigation and trial and error, I have perfected a formula that rivals that of my favorite restaurants. What’s even better? Making this a breeze.
You won’t want to go back to the tinned soup after trying this, I promise. The garnishes add the right amount of crunch and heat, and the sauce is the ideal balance of the two.
Let’s get our aprons on and get to work in the kitchen.
How To Make Max and Erma’s Tortilla Soup
Here is my version of Max and Erma’s Tortilla Soup, one of my all-time favorite stews. This broth is delicious, and you should definitely give it a shot at least once.
The flavorful chicken broth, bright tomato puree, sugary corn, filling black beans, and mildly spicy green chiles all come together in this satisfying soup. It’s a soup that’s hard to put down because of the combination of crispy tortilla pieces, smooth cheese, and tangy sour cream.
Detailed directions, including a list of ingredients, a description of the cooking process, and some pointers, will be provided for Max and Erma’s Tortilla Soup. So, let’s get right into it, and I’ll also address some common concerns people have about the broth.
Max and Erma’s Tortilla Soup Ingredients
To make Max and Erma’s Tortilla Soup, you’ll need the following ingredients:
- 1 pound of boneless, skinless chicken breasts
- 6 cups of chicken broth
- 1 can (14.5 ounces) of diced tomatoes, undrained
- 1 can (15 ounces) of black beans, drained and rinsed
- 1 can (11 ounces) of corn, drained
- 1 can (4 ounces) of diced green chilies, undrained
- 1 medium onion, chopped
- 1 tablespoon of olive oil
- 2 cloves of garlic, minced
- 1 tablespoon of chili powder
- 1 teaspoon of ground cumin
- Salt and pepper to taste
- Tortilla strips, shredded cheese, and sour cream for garnish
Step Step By Instructions To Make Max and Erma’s Tortilla Soup
- Prepare the Chicken
Start by preheating your oven to 375°F. Place the chicken breasts on a baking sheet and season them with salt and pepper. Roast the chicken in the oven for about 20-25 minutes or until they are fully cooked. Remove the chicken from the oven and let it cool.
Once the chicken has cooled, shred it into small pieces using a fork or your hands.
- Saute the Onion and Garlic
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic and saute for about 2-3 minutes or until the onion is translucent.
- Add the Broth and Seasonings
Add the chicken broth, diced tomatoes, black beans, corn, green chilies, chili powder, ground cumin, and shredded chicken to the pot. Stir everything together until it’s well combined.
- Simmer the Soup
Bring the soup to a boil over high heat. Once it starts boiling, reduce the heat to low and let the soup simmer for about 30 minutes or until the vegetables are tender and the flavors have melded together.
- Serve and Garnish
Once the soup is done, ladle it into bowls and garnish it with tortilla strips, shredded cheese, and a dollop of sour cream.
Can I use rotisserie chicken instead of roasting my own chicken?
Yes, you can definitely use rotisserie chicken to make this soup. Simply shred the chicken and add it to the pot when you add the other ingredients.
How can I make this soup spicier?
If you like your soup extra spicy, you can add more diced green chilies or even some diced jalapenos.
Can I freeze Max and Erma’s Tortilla Soup?
Yes, you can freeze this soup. Simply let the soup cool to room temperature, then transfer it to an airtight container or a freezer-safe bag.
You can freeze the soup for up to three months. When you’re ready to eat, thaw the soup in the refrigerator overnight, then reheat it on the stove or in the microwave.
Tips for Making the Best Max and Erma’s Tortilla Soup
Roast your own chicken: While you can use rotisserie chicken to make this soup, roasting your own chicken will give you more control over the flavor and texture of the chicken.
Use homemade chicken broth: If you have the time, I highly recommend making your own chicken broth. It will give your soup a richer, more complex flavor.
Adjust the seasonings to your liking: This soup has a bit of a kick to it, but if you prefer a milder flavor, you can adjust the amount of chili powder and green chilies to your liking.
Don’t forget the toppings: The tortilla strips, cheese, and sour cream are an essential part of this soup. They add texture and creaminess that complement the spicy broth perfectly.
A few Tortilla Soup Variations, You Could Try
Vegetarian version: Omit the chicken and use veggie broth to make this soup vegetarian. Add zucchini or squash for heft, and use avocado instead of sour cream for a creamy topping.
Creamy version: Heavy cream makes this soup even creamier than half-and-half. This makes the soup thicker and velvetier, ideal for a winter night.
Spicier version: Add diced jalapenos or habanero chiles to the soup for extra heat. Too much spice can overpower the other tastes, so adjust to taste.
Bean version: Add a can of black or kidney beans for a heartier pot. This adds protein, texture, and filling to the soup.
Max and Erma’s Tortilla Soup Recipe
Ingredients
- 1 pound of boneless skinless chicken breasts
- 6 cups of chicken broth
- 1 can 14.5 ounces of diced tomatoes, undrained
- 1 can 15 ounces of black beans, drained and rinsed
- 1 can 11 ounces of corn, drained
- 1 can 4 ounces of diced green chilies, undrained
- 1 medium onion chopped
- 1 tablespoon of olive oil
- 2 cloves of garlic minced
- 1 tablespoon of chili powder
- 1 teaspoon of ground cumin
- Salt and pepper to taste
- Tortilla strips shredded cheese, and sour cream for garnish
Instructions
- Start by preheating your oven to 375°F. Place the chicken breasts on a baking sheet and season them with salt and pepper. Roast the chicken in the oven for about 20-25 minutes or until they are fully cooked. Remove the chicken from the oven and let it cool.
- Once the chicken has cooled, shred it into small pieces using a fork or your hands.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic and saute for about 2-3 minutes or until the onion is translucent.
- Add the chicken broth, diced tomatoes, black beans, corn, green chilies, chili powder, ground cumin, and shredded chicken to the pot. Stir everything together until it’s well combined.
- Bring the soup to a boil over high heat. Once it starts boiling, reduce the heat to low and let the soup simmer for about 30 minutes or until the vegetables are tender and the flavors have melded together.
- Once the soup is done, ladle it into bowls and garnish with tortilla strips, shredded cheese, and a dollop of sour cream.
