Max And Erma’s Chicken Tortilla Soup Recipe From Scratch

Max And Erma’s chicken tortilla soup is the creamy, cheesy bowl I keep making on repeat. The restaurant closed years ago, but this copycat recipe captures every smoky, velvety bite. I use rotisserie chicken and canned soups to get it on the table in 30 minutes.

Why This Max And Erma’s Chicken Tortilla Soup Works

The secret is layering four canned soups as the base. Cream of mushroom, cream of chicken, cream of celery, and cheddar cheese soup create a thick, velvety broth. No roux needed, no long simmer required.

Rotisserie chicken adds smoky, pull-apart texture without any extra cooking time. I shred it straight from the store and stir it in. The chicken absorbs the cheesy broth and stays tender all the way through.

Crispy air-fried tortilla strips on top add the crunch this soup needs. That contrast between the smooth broth and the shattered strips is what made the original so memorable.

Ingredients

• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of celery soup
• 1 can (10.5 oz) cheddar cheese soup
• 2 cans (15 oz each) chicken broth
• 2 cups shredded rotisserie chicken
• 1/2 cup whole milk
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Salt and black pepper to taste
• Tortilla strips, for topping
• Shredded cheddar cheese, for topping

What You Need for Max And Erma’s Chicken Tortilla Soup

Cream of mushroom soup — adds earthy depth and thickens the base. Any brand works, but I use the low-sodium version to control saltiness.

Cream of chicken soup — doubles the chicken flavor and gives the broth its rich, smooth texture. This is non-negotiable for the authentic taste.

Cream of celery soup — adds a subtle savory note that rounds out the other soups. Some recipes skip it, but it makes a difference in the final depth.

Cheddar cheese soup — this is the signature element. It gives the broth its golden color and cheesy finish. Velveeta-style cheddar soup works too.

Chicken broth — thins the soup to the right consistency. I use low-sodium broth since the canned soups already carry salt. Add more broth if you want a thinner result.

Rotisserie chicken — fast, flavorful, and pre-cooked. Shred the breast and thigh meat for best texture. Leftover grilled chicken or canned chicken also works.

Chili powder and smoked paprika — these two spices add the smokiness that made the original recipe famous. Do not skip them.

How to Make Max And Erma’s Chicken Tortilla Soup

1. Add cream of mushroom, cream of chicken, cream of celery, and cheddar cheese soup to a large pot over medium heat.
2. Pour in the chicken broth and milk. Whisk until all four soups are fully dissolved into the liquid.
3. Add chili powder, cumin, garlic powder, and smoked paprika. Stir to combine.
4. Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking.
5. Add the shredded rotisserie chicken. Stir to coat the chicken in the broth.
6. Reduce heat to low. Simmer for 15 minutes, stirring every few minutes.
7. Taste and adjust salt and black pepper as needed.
8. Ladle into bowls and top with crispy tortilla strips and shredded cheddar cheese.

Chicken Tortilla Soup Variations

Spicy Chicken Tortilla Soup

Add one diced jalapeno with the broth and increase chili powder to 2 teaspoons. Stir in a tablespoon of hot sauce right before serving. The heat builds slowly without overpowering the creamy base.

Chicken Tortilla Soup With Beans

Drain and rinse one can of black beans and stir them in during the last 5 minutes of simmering. They add bulk and fiber without changing the flavor profile. Pinto beans work just as well.

Chicken Tortilla Soup With Corn

Add one cup of drained sweet corn when you add the chicken. The corn pops with sweetness against the smoky broth. Frozen corn straight from the bag is fine — it heats through quickly.

Crockpot Chicken Tortilla Soup

Combine all four canned soups, chicken broth, milk, spices, and chicken in a slow cooker. Cook on low for 4 hours or high for 2 hours. Stir once halfway through and add toppings right before serving.

Low-Calorie Chicken Tortilla Soup

Swap the milk for unsweetened almond milk and use low-fat versions of all four soups. The texture stays creamy with fewer calories per bowl. Skip the cheese topping and use baked tortilla chips instead.

Tips for the Best Max And Erma’s Chicken Tortilla Soup

• I whisk the soups and broth together before turning on the heat — this prevents lumps from forming later.
• Keep the heat at medium or below. High heat scorches the dairy in the canned soups and creates a grainy texture.
• Shred chicken by hand into large chunks rather than fine shreds. Bigger pieces hold up in the broth without turning rubbery.
• Make the tortilla strips crispy by air frying flour tortillas cut into strips at 375°F (190°C) for 5 minutes. Toss with a pinch of cumin first.
• The soup thickens as it sits. Add a splash of warm broth when reheating to loosen it back to the right consistency.
• I add the smoked paprika last, right before tasting — this keeps the smoky aroma sharp rather than cooked off.

Make Ahead & Storage

This chicken tortilla soup keeps in the fridge for up to four days in an airtight container. The flavor deepens overnight as the spices settle into the broth. I often make it Sunday and reheat portions through the week.

To freeze, let the soup cool completely and transfer to freezer-safe zip bags or containers. Lay bags flat for compact storage. Frozen soup keeps for up to three months. Thaw overnight in the fridge and reheat gently on the stovetop over low heat, adding a splash of broth to restore the original consistency. Do not microwave from frozen — it separates the dairy base.

Common Questions

What makes Max And Erma’s chicken tortilla soup different from regular tortilla soup?

The four-soup base is the key difference. Most chicken tortilla soups use a tomato or stock base. The Max And Erma’s version uses cream soups and cheddar soup to create a thick, cheesy broth. It is closer to a bisque in texture than a traditional broth-based soup.

Can I use fresh chicken instead of rotisserie?

Yes. Cook two boneless chicken breasts in the simmering broth for 20 minutes, then remove and shred them. Add the shredded chicken back to the pot and simmer for another 5 minutes. The broth takes on more chicken flavor this way.

Is this soup gluten-free?

The canned cream soups typically contain flour as a thickener. Check each label or use a certified gluten-free cream soup alternative. The rest of the recipe ingredients are naturally gluten-free. Use corn tortilla strips instead of flour tortilla strips for the topping.

How do I make this soup thicker?

Reduce the chicken broth by half a cup when making the recipe. You can also stir a tablespoon of cornstarch mixed with two tablespoons of cold water into the simmering soup. Let it cook for two more minutes and the soup will thicken noticeably.

Can I double the recipe?

Yes. Double all ingredients and use a large Dutch oven or stockpot. The simmer time stays the same at 15 minutes. This soup feeds a crowd easily and reheats well the next day.

This Max And Erma’s chicken tortilla soup recipe brings back that creamy, smoky bowl from scratch in just 30 minutes. Save this recipe and come back to it whenever you need a fast, crowd-pleasing soup.