Max And Erma’s Chicken Tortilla Soup Recipe From Scratch

This Max And Erma’s Chicken Tortilla Soup recipe brings back that creamy, cheesy soup from the restaurant. The condensed soups create a thick, velvety broth that other chicken tortilla soup recipes can’t match. I’ve made my own copycat version at home for years, and it comes together in under an hour.

Why This Max And Erma’s Chicken Tortilla Soup Works

The original Max And Erma’s recipe leans on condensed soups as the base. Cream of mushroom, cream of chicken, cream of celery, and cheddar cheese soups stack together into something thick and deeply savory. It’s a shortcut that actually delivers a restaurant-quality texture at home.

I add rotisserie chicken instead of raw chicken breast to keep things fast. The shredded meat absorbs the creamy broth without getting rubbery. Colby-Jack cheese stirred in at the end adds a second hit of cheesy flavor that melts into every spoonful.

Fried tortilla strips on top give the soup crunch that holds up for a few minutes before softening into the broth. That textural contrast is what makes this soup feel finished, not just a bowl of cream soup with chicken in it.

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion, diced
• 3 cloves garlic, minced
• 2 cans (10.5 oz each) cream of mushroom soup
• 2 cans (10.5 oz each) cream of chicken soup
• 2 cans (10.5 oz each) cream of celery soup
• 2 cans (10.5 oz each) cheddar cheese soup
• 2 cans (15 oz each) chicken broth
• 1 can (15 oz) diced tomatoes, undrained
• 1 can (4.5 oz) diced green chilies
• 1/4 teaspoon red chili powder
• Black pepper to taste
• 3 cups cooked shredded chicken (rotisserie works great)
• 1 cup (113g) shredded Colby-Jack cheese
• 1/4 cup fresh cilantro, chopped
• Tortilla strips for topping

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

Condensed cream soups — the four-soup base is the defining feature of this recipe. Each one adds a different layer: mushroom brings earthiness, chicken adds depth, celery adds brightness, and cheddar brings the cheese flavor. Don’t sub these for broth or the texture will be thin.

Chicken broth — two cans loosen the condensed soups into a pourable consistency. Use low-sodium if you want to control the salt level, since the condensed soups are already high in sodium.

Shredded rotisserie chicken — already cooked and seasoned, it drops straight into the pot. You could also use freshly roasted chicken breast or thighs if you have them. Aim for about 3 cups of shredded meat.

Diced green chilies — the 4.5 oz can adds mild heat without making the soup spicy. Use hot green chilies or add jalapeño if you want more kick.

Colby-Jack cheese — stir it in off the heat so it melts evenly without breaking. Shred it yourself from a block for the smoothest melt. Pre-shredded cheese has anti-caking coating that can make it grainy in hot liquid.

Tortilla strips — buy them in the crouton aisle or fry your own. Cut flour tortillas into thin strips and fry in hot oil for about 2 minutes. Drain on a paper towel and salt immediately.

How to Make Max And Erma’s Chicken Tortilla Soup

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion. Cook for 4 minutes until softened and translucent.
3. Add minced garlic. Cook for 30 seconds until fragrant.
4. Add all four condensed soups directly from the cans. Stir to combine.
5. Pour in chicken broth. Stir until the soups are fully dissolved and smooth.
6. Add diced tomatoes with their juices and diced green chilies. Stir to incorporate.
7. Season with red chili powder and black pepper. Stir well.
8. Add shredded chicken. Stir to distribute evenly through the soup.
9. Bring to a gentle simmer over medium heat. Cook for 30 minutes, stirring occasionally.
10. Remove from heat. Stir in shredded Colby-Jack cheese until melted.
11. Stir in fresh cilantro. Taste and adjust seasoning.
12. Ladle into bowls. Top with tortilla strips and extra cheese if desired.

Max And Erma’s Chicken Tortilla Soup Variations

Spicy Version

Add one diced jalapeño with the onion and swap the mild green chilies for hot diced green chilies. Increase red chili powder to 1/2 teaspoon. The heat cuts through the richness of the condensed soup base nicely.

Slow Cooker Version

Sauté the onion and garlic first, then transfer to the slow cooker with all remaining ingredients except cheese and cilantro. Cook on low for 4 hours or high for 2 hours. Stir in cheese and cilantro before serving.

Vegetable-Loaded Version

Add one can of drained black beans and one cup of frozen corn with the chicken. The beans add body and the corn brings sweetness that balances the cheesy broth. Stir in at the same time as the chicken so they heat through completely.

Lighter Version

Use reduced-fat condensed soups and reduced-fat chicken broth to cut calories. The texture will be slightly thinner but the flavor holds up. Skip the tortilla strip topping and serve with a small side salad instead.

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

• I always use rotisserie chicken — it cuts active prep to under 10 minutes and the pre-seasoned meat adds flavor you won’t get from plain poached breast.
• Stir the soup frequently in the first 10 minutes while the condensed soups dissolve. Lumps at the bottom will scorch if left unattended.
• Add the cheese off the heat. It melts smoother and won’t break into grainy bits the way it can when the pot is still boiling.
• Taste before salting. The condensed soups carry a lot of sodium already. I rarely add extra salt to this recipe.
• Tortilla strips should go on right before serving. They soften quickly in the hot soup, so put them on the bowls individually, not into the pot.
• This recipe scales well. Double it for a crowd — the proportions stay the same and the cook time doesn’t change much.

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 flavor deepens overnight as the chicken absorbs the broth. Reheat on the stovetop over low heat, stirring frequently, or microwave in 90-second intervals.

To freeze, leave out the cheese and tortilla strips. Cool the soup completely, then transfer to freezer-safe containers or zip bags. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop. Stir in fresh cheese after reheating for the best texture.

Common Questions

Can I make Max And Erma’s chicken tortilla soup without condensed soups?

You can, but the texture will be different. The condensed soups create the thick, creamy consistency that defines the original recipe. If you skip them, thicken with a roux (2 tablespoons butter and 2 tablespoons flour) and use regular broth. Add shredded cheese and sour cream at the end for creaminess.

How do I make my own tortilla strips?

Cut flour or corn tortillas into thin strips, about 1/4 inch wide. Heat 1/2 inch of oil in a skillet over medium-high heat. Fry the strips in batches for 1-2 minutes until golden and crispy. Drain on a paper towel and sprinkle with salt while hot.

Is Max And Erma’s chicken tortilla soup spicy?

The original is mild. The diced green chilies and small amount of red chili powder give gentle warmth without real heat. Adjust the chili powder up and add jalapeño if you want a spicier version.

Can I use chicken breast instead of rotisserie chicken?

Yes. Cook two medium chicken breasts in the simmering broth for 20 minutes, then pull them out and shred. Add the shredded meat back to the pot. The cook time increases by about 20 minutes total.

Why does my soup taste too salty?

Condensed soups are very high in sodium. Use low-sodium versions of the broth and condensed soups if this is a concern. Finish with a squeeze of fresh lime juice — the acid brightens the flavor and makes high-sodium dishes taste more balanced.

This Max And Erma’s chicken tortilla soup from scratch captures the thick, cheesy soup I remember from the restaurant. Save this recipe and tap the link for the full recipe with every step.