Max And Erma’S Chicken Tortilla Soup Recipe From Scratch

Max and Erma’s chicken tortilla soup is the cheesy, creamy soup I first tried at the Ohio chain and have been making at home ever since. Restaurant versions rely on canned soups stacked high with sodium. This from-scratch version builds the same thick, spicy flavor with real chicken, fresh aromatics, and melted cheddar — without opening six cans of cream soup.

Why This Max and Erma’s Chicken Tortilla Soup Works

The original Max and Erma’s tortilla soup gets its body from a stack of canned cream soups. My from-scratch version uses a roux and real chicken broth instead. The result is a thick, velvety base without that metallic canned aftertaste.

Rotisserie chicken shreds into tender, juicy bites that hold up through simmering. Ro-Tel tomatoes bring the heat and acidity. Two cups of shredded cheddar melt directly into the broth for that signature cheesy richness the restaurant version is known for.

Minced corn tortillas stir in during the last 10 minutes. They dissolve into the soup and thicken it naturally while deepening the corn flavor — the same trick the restaurant uses to get that distinctive texture.

Ingredients

• 1 lb rotisserie chicken, shredded (about 3 cups)
• 1 medium yellow onion, diced
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 can (10 oz) Ro-Tel diced tomatoes and green chilies
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 can (4 oz) diced green chilies
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 2 cups shredded sharp cheddar cheese, divided
• 2 small corn tortillas, minced fine
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper

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

Rotisserie chicken — pre-cooked and already seasoned, this cuts the prep time in half. Shred it into bite-sized pieces. Freshly grilled or roasted chicken breast works too; canned chicken in a pinch.

Ro-Tel tomatoes and green chilies — the canned duo that adds heat and tang without extra effort. Original heat level is right for this soup. Mild if you’re sensitive to spice.

Corn tortillas — mince them very fine so they dissolve completely. They act as a natural thickener and give the soup that faint corn-masa backbone. No flour tortillas — they turn gluey.

Sharp cheddar cheese — sharp melts smoother than mild and gives more flavor per gram. Pre-shred it yourself from a block; bag shredded cheese has anti-caking agents that make it grainy.

Butter and flour roux — this two-minute step is what separates from-scratch from the canned-soup original. It creates a stable, silky base for the cheese to melt into.

Cayenne pepper — the signature heat of Max and Erma’s version. Start with 1/2 teaspoon and add more at the end if you want more fire.

How to Make Max and Erma’s Chicken Tortilla Soup

1. Heat olive oil in a large Dutch oven or heavy pot over medium heat.
2. Add diced onion. Cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Add minced garlic. Cook for 1 minute until fragrant.
4. Push the onion and garlic to the edges of the pot. Add butter to the center.
5. Once butter melts, whisk in flour. Cook for 2 minutes, stirring constantly, until the roux turns light golden.
6. Whisk in chicken broth gradually, about 1 cup at a time, to prevent lumps.
7. Add whole milk. Stir to combine.
8. Add Ro-Tel, diced tomatoes, green chilies, cumin, chili powder, smoked paprika, cayenne, salt, and black pepper. Stir well.
9. Bring to a gentle simmer over medium heat. Cook for 10 minutes, stirring occasionally.
10. Stir in minced corn tortillas. Simmer for 10 more minutes until tortillas dissolve and soup thickens.
11. Reduce heat to low. Add shredded chicken and 1.5 cups of cheddar cheese. Stir until cheese melts completely.
12. Taste and adjust salt, cayenne, or chili powder. Ladle into bowls and top with remaining cheddar.

Chicken Tortilla Soup Variations

Extra Creamy Version

Stir in 4 oz of cream cheese cut into cubes at the same time as the shredded cheddar. Let it melt fully before serving. The soup turns richer and thicker with a mild tang from the cream cheese.

Black Bean and Corn Add-In

Add one 15 oz can of drained black beans and 1 cup of frozen corn in step 8 with the tomatoes. The beans add protein and fiber. The corn adds sweetness that offsets the cayenne.

Salsa Verde Swap

Replace the Ro-Tel with 1 cup of jarred salsa verde and omit the green chilies. The tomatillo base gives the soup a brighter, more acidic character. Monterey Jack melts better than cheddar in this version.

Slow Cooker Method

Skip the roux. Combine chicken broth, onion, garlic, Ro-Tel, diced tomatoes, green chilies, spices, and shredded chicken in the slow cooker. Cook on low for 6 hours or high for 3 hours. Add minced tortillas, milk, and cheese in the last 30 minutes on high.

Lighter Version

Use 2% milk instead of whole and reduce cheese to 1 cup. Swap butter for olive oil in the roux. Each bowl drops by roughly 80 calories while keeping the core Max and Erma’s flavor profile.

Tips for the Best Chicken Tortilla Soup

• I always shred my own cheddar block — pre-shredded bags contain cellulose that prevents smooth melting.
• Mince the corn tortillas as fine as possible; larger pieces leave visible bits that do not fully dissolve.
• Add cheese off the heat or on very low heat to avoid the grainy texture that happens when cheese gets too hot too fast.
• Taste after every spice addition — cayenne builds, so start conservative and adjust at the end.
• A squeeze of fresh lime juice right before serving brightens the whole bowl.
• Let the soup sit for 5 minutes off heat before serving — it thickens noticeably as it cools slightly.

Make Ahead & Storage

This chicken tortilla soup keeps in the fridge for up to 4 days in an airtight container. The flavor deepens overnight as the spices settle into the broth. Reheat gently on the stovetop over low heat with a splash of broth to loosen it if it thickens too much.

To freeze, cool completely first, then transfer to freezer-safe containers or zip bags. Lay bags flat to save space. Frozen soup keeps for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop. The cheese may separate slightly when reheated from frozen — whisk it back together over low heat.

Common Questions

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

The restaurant version is known for its thick, cheesy, creamy texture — much denser than a standard clear-broth tortilla soup. Corn tortillas dissolved into the broth and a heavy hand with cheddar are the two signature elements. Most copycat recipes use stacked canned cream soups to achieve it; this version uses a roux instead.

Can I use canned chicken instead of rotisserie?

Yes. Two 12.5 oz cans of drained canned chicken work in a pinch. The texture is finer than shredded rotisserie, but the flavor holds well with the spice base. Pat the canned chicken dry before adding it to avoid diluting the broth.

How do I make this soup less spicy?

Omit the cayenne entirely and use mild Ro-Tel instead of original. The cumin and chili powder add warmth but not heat. You can also stir in a tablespoon of sour cream per bowl at serving to cool it down.

Can I substitute the corn tortillas with something else?

Yes — 2 tablespoons of masa harina mixed with 2 tablespoons of water makes a quick paste that does the same job. Stir it in during the last 10 minutes of simmering. Avoid flour tortillas; they create a heavy, glue-like texture.

Does this freeze well?

It does, though the cheese can separate slightly when reheated from frozen. Reheat slowly on low and whisk steadily to bring it back together. A tablespoon of fresh milk stirred in while reheating helps re-emulsify the base.

This Max and Erma’s chicken tortilla soup from scratch delivers the thick, cheesy flavor of the restaurant original in about 50 minutes. Save this recipe for your next soup night — it reheats even better the next day.