Max And Erma’s Chicken Tortilla Soup Recipe From Scratch

Max And Erma’s chicken tortilla soup is the thick, cheesy bowl I first tried at the Ohio chain and immediately wanted to make at home. Most restaurant copycat attempts come out thin and bland. This version nails the creamy texture and spicy depth that made the original famous.

Why This Max And Erma’s Chicken Tortilla Soup Works

The combination of cheddar cheese soup and cream of chicken soup is what makes it so thick and indulgent. No restaurant achieves that texture from scratch without those two bases working together. It tastes like the best cheesy taco in soup form.

Rotel tomatoes carry the heat and acidity. They balance the richness of the cheese base and keep the soup from tasting heavy. One can of mild Rotel is enough for most people — two cans if you like real heat.

Using rotisserie chicken keeps prep fast and keeps the chicken tender. Freshly roasted chicken breast works too, but the rotisserie adds a slightly smoky flavor that pairs well with the spiced broth.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups (280g) rotisserie chicken, shredded
• 2 cans (10.5 oz each) cream of chicken soup
• 1 can (10.5 oz) cheddar cheese soup
• 2 cans (10 oz each) Rotel diced tomatoes with green chilies
• 2 cups (480ml) low-sodium chicken broth
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 6 corn tortillas, roughly chopped
• 1 cup (115g) shredded cheddar cheese

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

Rotisserie chicken — the fastest way to get tender, flavorful shredded chicken into the pot. Two cups is roughly half a store-bought bird. You can also use leftover grilled chicken or freshly poached chicken breast.

Cream of chicken soup — this is the base that makes the soup creamy and thick. Two cans give you that restaurant-style texture without any roux or heavy cream. Campbell’s condensed is the standard choice here.

Cheddar cheese soup — adds the sharp, cheesy flavor Max and Erma’s is known for. One can is enough — more than that makes the soup too salty. Velveeta cheese sauce can substitute in a pinch.

Rotel tomatoes with green chilies — the acidity and heat that cuts through the richness. Mild Rotel keeps the heat moderate. Use hot Rotel or add extra cayenne if you want it spicier. Plain diced tomatoes with a 4 oz can of green chilies works as a substitute.

Corn tortillas — these go in roughly chopped and dissolve into the soup as it simmers, thickening the broth naturally. This is the technique that gives the soup its characteristic texture. Flour tortillas don’t work the same way.

Cumin and chili powder — the spice backbone. Cumin gives the earthy, smoky warmth. Chili powder adds depth and color. Don’t skip these — the soup tastes flat without them.

How to Make Max And Erma’s Chicken Tortilla Soup

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add diced onion. Cook for 5 minutes until softened and translucent.
3. Add minced garlic. Cook for 1 minute until fragrant.
4. Add shredded rotisserie chicken. Stir to coat with the oil and aromatics.
5. Add cream of chicken soup and cheddar cheese soup. Stir until smooth and combined.
6. Pour in both cans of Rotel and the chicken broth. Stir well.
7. Add cumin, chili powder, cayenne, and black pepper. Stir to combine.
8. Add chopped corn tortillas. Stir them into the soup.
9. Bring to a gentle simmer over medium heat. Cook for 20 minutes, stirring occasionally, until tortillas dissolve and soup thickens.
10. Stir in shredded cheddar cheese until fully melted.
11. Taste and adjust salt and cayenne before serving.

Max And Erma’s Chicken Tortilla Soup Variations

Extra Creamy Version

Add 4 oz (115g) of cream cheese, cut into cubes, along with the cheddar in the final step. Stir until fully melted. The soup becomes noticeably richer and slightly tangier — closer to the original restaurant version.

Slow Cooker Chicken Tortilla Soup

Add all ingredients except cheese to a slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in shredded cheddar during the last 15 minutes. The tortillas dissolve fully by the time it’s done.

Lighter Chicken Tortilla Soup

Use reduced-fat cream of chicken soup and light cheddar cheese soup. Swap the cheddar topping for plain Greek yogurt as a garnish. The texture is slightly thinner but still satisfying, with roughly 100 fewer calories per serving.

Black Bean Version

Add one 15 oz can of drained black beans along with the Rotel. The beans add fiber and protein and make the soup more substantial without changing the flavor. A can of corn works well alongside the beans too.

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

• I use mild Rotel the first time I make it for a crowd, then switch to hot once I know everyone’s spice tolerance.
• Don’t skip the corn tortillas. They thicken the soup naturally and give it body that the canned soup alone can’t provide.
• Stir regularly during the last 10 minutes of simmering. The cheese soup settles to the bottom and can scorch if left untouched.
• Let the soup rest for 5 minutes off heat before serving. It thickens slightly as it cools and the flavors settle together.
• For a restaurant-style presentation, top each bowl with crushed tortilla chips, sour cream, diced avocado, and fresh cilantro.
• If the soup gets too thick the next day, thin it with a splash of chicken broth. It reheats well on the stovetop over low heat.

Make Ahead & Storage

This chicken tortilla soup keeps in the fridge for up to 4 days in an airtight container. The flavor improves on day two as the spices settle into the broth. Reheat in a saucepan over medium-low heat, adding a splash of broth if it thickened too much overnight.

To freeze, let the soup cool completely and portion into freezer bags or containers. Leave 1 inch of space for expansion. It keeps well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop. The texture stays close to the original once warmed through.

Common Questions

What makes Max And Erma’s chicken tortilla soup so thick?

Two things: the combination of cream of chicken and cheddar cheese soup as the base, and chopped corn tortillas that dissolve into the broth as it simmers. The tortillas release starch that thickens the soup naturally.

Can I use fresh chicken instead of rotisserie?

Yes. Poach two boneless chicken breasts in seasoned water for 20 minutes, then shred. Leftover grilled chicken works too. Rotisserie chicken is faster and adds a slightly smoky flavor, but any cooked shredded chicken works.

Is this soup spicy?

It has a moderate heat level with mild Rotel and the listed spice amounts. If you are sensitive to heat, use just one can of mild Rotel and omit the cayenne. To make it spicier, use hot Rotel and double the cayenne to 1/2 teaspoon.

Can I make this in a slow cooker?

Yes. Combine all ingredients except cheddar in the slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in the shredded cheddar cheese during the last 15 minutes and serve once melted.

Does Max And Erma’s chicken tortilla soup freeze well?

It does. Let it cool fully, then portion into freezer-safe containers. It keeps for 3 months. Thaw overnight in the fridge and reheat slowly on the stovetop. The cheddar may separate slightly but stirs back together with gentle heat.

This Max And Erma’s chicken tortilla soup copycat is the one I make every fall when I want something thick, cheesy, and deeply satisfying. Save this recipe and tap the link for the full instructions.