Max And Erma’s Chicken Tortilla Soup Recipe From Scratch

Max and Erma’s chicken tortilla soup is one of those restaurant recipes I had to figure out at home after they closed the location near me. It is thick, cheesy, and spicy in a way that tastes like the best taco you have ever had in soup form. This from-scratch version skips the canned soup shortcut and builds the same creamy, bold broth with real ingredients.

Why This Max And Erma’s Chicken Tortilla Soup Works

The original Max and Erma’s chicken tortilla soup is famous for its thick, velvety broth. The secret is a butter and flour roux that you build before adding the chicken broth. That base gives you the creamy body without relying on canned condensed soups.

Velveeta is the correct cheese here. I know it sounds like a shortcut, but it is what gives the soup its signature smooth melt and mild cheddar flavor. Shredded cheese breaks and turns grainy in a hot broth. Velveeta melts evenly every single time.

Corn tortillas go in two ways — minced into the broth as a thickener and cut into strips for topping. The minced tortilla dissolves into the soup and adds a subtle corn flavor that flour alone cannot replicate. This is what makes Max and Erma’s chicken tortilla soup taste distinctly like tortilla soup rather than just a cheesy chicken soup.

Ingredients

• 1 pound boneless skinless chicken breasts, cooked and shredded
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1/4 cup yellow onion, finely diced
• 1 teaspoon minced garlic
• 3 cups chicken broth
• 1 cup whole milk
• 8 oz Velveeta, cubed
• 1 can (10 oz) Ro-Tel diced tomatoes and green chilies, undrained
• 2 corn tortillas, minced fine
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For serving: tortilla strips, sour cream, shredded cheddar, fresh cilantro, sliced jalapeño

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

Shredded chicken — poach two chicken breasts in salted water for 15 minutes, then shred with two forks. Rotisserie chicken works perfectly here and cuts the total time down to 20 minutes of active cooking.

Butter and flour roux — this is the foundation of the thick broth. Cook them together for 2 minutes before adding any liquid so the raw flour taste cooks out. Do not skip this step or the soup tastes starchy.

Velveeta — cut it into 1-inch cubes so it melts faster and more evenly. Add it after the heat is reduced to medium-low. High heat makes even Velveeta seize up at the edges of the pot.

Ro-Tel — use the original variety for the right level of heat. Mild Ro-Tel makes a noticeably less spicy soup. Hot Ro-Tel is for people who want serious heat. The undrained liquid is part of the flavor.

Corn tortillas — mince them as fine as possible. A food processor makes this fast. They dissolve almost completely into the broth during cooking and add body and corn flavor without any visible texture.

Cayenne pepper — this is what gives Max and Erma’s chicken tortilla soup its signature kick. Start with 1/4 teaspoon. Taste after the cheese melts, then add more if you want more heat.

How to Make Max And Erma’s Chicken Tortilla Soup

1. Cook and shred chicken: poach chicken breasts in salted water over medium heat for 15 minutes until cooked through. Remove, cool for 5 minutes, then shred with two forks. Set aside.
2. Melt butter in a large pot over medium heat. Add diced onion and cook for 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
3. Whisk in flour. Cook for 2 minutes, stirring constantly, until the mixture smells nutty and turns light golden.
4. Slowly pour in chicken broth while whisking continuously. Add milk. Whisk until smooth with no lumps.
5. Stir in minced corn tortillas, Ro-Tel, chili powder, cumin, cayenne, salt, and black pepper.
6. Bring to a gentle simmer over medium heat. Cook for 10 minutes, stirring occasionally, until the soup thickens slightly and the tortilla pieces dissolve.
7. Reduce heat to medium-low. Add cubed Velveeta. Stir constantly until fully melted and smooth, about 3 to 4 minutes.
8. Stir in shredded chicken. Simmer for 5 minutes until heated through. Taste and adjust salt and cayenne.
9. Ladle into bowls and top with tortilla strips, sour cream, shredded cheddar, cilantro, and jalapeño slices.

Max And Erma’s Chicken Tortilla Soup Variations

Extra Spicy Version

Double the cayenne to 1/2 teaspoon and use hot Ro-Tel instead of original. Add 1 tablespoon of pickled jalapeño juice from the jar for a vinegary heat that builds. This version tastes closest to the spicier batches I remember from the restaurant.

Lighter Version

Swap the Velveeta for 4 oz of reduced-fat cream cheese and 1/2 cup of shredded sharp cheddar. Use 2% milk instead of whole milk. The broth is slightly less thick but still very creamy and the calorie count drops significantly per serving.

Slow Cooker Version

Skip the roux. Combine all ingredients except the Velveeta and milk in the slow cooker. Cook on Low for 6 hours. Whisk together the milk and 2 tablespoons of cornstarch, then stir it in along with the cubed Velveeta in the last 30 minutes on High until melted and thickened.

Black Bean Addition

Stir in 1 can of drained and rinsed black beans along with the shredded chicken. The beans add fiber and make this Max and Erma’s chicken tortilla soup more filling. It stretches the recipe to 8 servings without changing the flavor profile at all.

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

• I always use rotisserie chicken when I am short on time — it saves 20 minutes and adds a slightly richer flavor from the rotisserie seasoning.
• Mince the corn tortillas as finely as possible. Larger pieces do not dissolve fully and leave visible soft chunks in the broth.
• Lower the heat before adding Velveeta. High heat causes the processed cheese to stick to the bottom and burn slightly.
• Stir constantly once the Velveeta goes in. Walk away and it will stick to the pot within 2 minutes.
• Taste after the cheese melts — this is the only moment to accurately judge salt and heat before the soup is done.
• The soup thickens as it cools. Reheat with a splash of chicken broth to bring it back to the right consistency.

Make Ahead & Storage

This Max and Erma’s chicken tortilla soup keeps in the fridge for up to 4 days in an airtight container. The broth thickens considerably overnight as the tortilla starch continues to absorb moisture. Reheat on the stovetop over medium-low heat and thin with chicken broth as needed.

To freeze, cool completely and store in freezer-safe containers for up to 2 months. Dairy-based soups can separate slightly after freezing — whisk vigorously while reheating on the stovetop over low heat to bring it back together. The flavor is identical; the texture just needs a minute to reincorporate.

Common Questions

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

The Max and Erma’s version is notably thicker and cheesier than most tortilla soups. The roux-based broth and Velveeta give it a creamy, almost chowder-like consistency. Most tortilla soups use a thin tomato broth. This one is rich and velvety with a cheese pull in every spoonful.

Can I use shredded cheddar instead of Velveeta?

I do not recommend it for this recipe. Shredded cheddar breaks into greasy clumps when melted directly into a hot liquid-based soup. Velveeta contains emulsifying salts that keep it smooth under heat. If you want to avoid Velveeta, use 4 oz of cream cheese plus 1/2 cup of shredded cheddar added off the heat.

How spicy is this soup?

At 1/4 teaspoon of cayenne and original Ro-Tel, it is moderately spicy — noticeable warmth but not overwhelming. The restaurant version is on the spicier side. To match that level, use 1/2 teaspoon cayenne and hot Ro-Tel.

Can I make this Max and Erma’s copycat recipe ahead of time?

Yes — it actually tastes better the next day after the flavors meld. Make it up to 2 days ahead and reheat on the stovetop over low heat, stirring frequently and adding a splash of broth to loosen. Do not microwave it; the cheese separates unevenly.

This Max and Erma’s chicken tortilla soup copycat captures everything that made the restaurant version worth craving — thick, cheesy, and perfectly spicy. Save this recipe and make a pot the next time you need something deeply satisfying.