Max And Erma’s Chicken Tortilla Soup Recipe From Scratch

Max and Erma’s chicken tortilla soup is one of those creamy, cheesy restaurant recipes I had to recreate at home. The original used a combination of condensed cream soups and cheddar cheese soup to get that thick, velvety texture — and this copycat nails it in about 30 minutes. It’s the kind of soup that tastes like it simmered all day.

Why This Max and Erma’s Chicken Tortilla Soup Works

The secret is the layered cream soup base. Three condensed soups — cream of mushroom, cream of chicken, and cream of celery — combine with cheddar cheese soup to create a rich, deeply savory broth that coats a spoon.

Rotisserie chicken cuts the prep to almost nothing. Pull the meat, shred it, stir it in. The soup is thick and filling without any heavy stirring or long simmer times.

I top each bowl with crispy tortilla strips, a squeeze of lime, and shredded cheddar. That contrast of smooth soup and crunchy strips is what made the Max and Erma’s version so memorable.

Ingredients

• 1/4 cup unsalted butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 tablespoons chicken base (or 2 bouillon cubes)
• 2 cups water
• 2 cups whole milk
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 can (10.5 oz) condensed cream of celery soup
• 1 can (10.5 oz) condensed cheddar cheese soup
• 3 cups cooked shredded rotisserie chicken
• 1 can (15 oz) chicken broth
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Tortilla strips, shredded cheddar, and sour cream for topping

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

Condensed cream soups — the trio of cream of mushroom, cream of chicken, and cream of celery is the backbone of this copycat recipe. Do not dilute them before adding. They go in concentrated to build the thick base.

Cheddar cheese soup — this is what gives the Max and Erma’s chicken tortilla soup its signature cheesy depth. One can is enough to coat every spoonful without making it taste like nacho cheese.

Chicken base — more concentrated than broth, it punches up the savory flavor without thinning the soup. Better Than Bouillon works well here. Bouillon cubes dissolved in hot water are a solid substitute.

Whole milk — adds creaminess without making the soup too heavy. 2% works, but whole milk gives a richer finish. Do not use skim milk — the soup will taste flat.

Rotisserie chicken — the fastest route to tender, juicy shredded chicken. Pull the breast and thigh meat and shred it by hand. About half a large rotisserie bird gives you 3 cups.

Tortilla strips — buy pre-made or slice corn tortillas into thin strips and pan-fry them in a splash of oil until golden and crispy. Add them just before serving so they stay crunchy.

How to Make Max and Erma’s Chicken Tortilla Soup

1. Melt butter in a large pot over medium heat.
2. Add diced onion. Cook for 5 minutes, stirring occasionally, until soft and translucent.
3. Add minced garlic. Cook for 1 minute until fragrant.
4. Sprinkle flour over the onion and garlic. Stir and cook for 1 minute to form a roux.
5. Dissolve chicken base in 2 cups of water. Pour into the pot along with the milk. Whisk until smooth.
6. Add all four cans of condensed soup. Stir well to combine.
7. Pour in chicken broth. Add cumin and chili powder. Stir and bring to a gentle simmer over medium-low heat.
8. Simmer for 10 minutes, stirring frequently, until the soup is thick and creamy. Do not boil.
9. Stir in shredded rotisserie chicken. Simmer for 5 more minutes until the chicken is heated through.
10. Season with salt and pepper. Taste and adjust spices as needed.
11. Serve topped with tortilla strips, shredded cheddar, and a dollop of sour cream.

Max and Erma’s Chicken Tortilla Soup Variations

With Beans and Corn

Stir in one drained can of black beans and one cup of frozen corn when you add the chicken. Both go in already cooked and just need a few minutes to warm through. The beans add a hearty texture and the corn brings a touch of sweetness.

Spicier Version

Add one can of diced green chiles and double the chili powder. For more heat, stir in a teaspoon of hot sauce or a minced jalapeño with the onion. The base is rich enough to absorb the heat without losing the creamy character.

Slow Cooker Max and Erma’s Soup

Sauté the onion and garlic in butter first, then transfer to the slow cooker. Add all remaining ingredients except the chicken. Cook on low for 4 hours. Add shredded chicken in the last 30 minutes. The slow cooker version is slightly thinner — leave the lid off for the final 30 minutes to thicken.

Lighter Version

Use reduced-sodium condensed soups and substitute 2% milk for whole milk. Replace one can of condensed cream soup with an extra cup of low-sodium chicken broth. The soup is still creamy but cuts back on sodium significantly.

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

• I never boil this soup after adding the condensed soups — high heat breaks the creamy texture and makes it grainy.
• Whisk in the liquid gradually after the roux stage. This prevents lumps from forming in the base.
• Add the tortilla strips at the table, not in the pot. They stay crispy for about 5 minutes in the hot soup before softening.
• Taste before seasoning — the condensed soups already carry salt, so go easy with additional salt until after you’ve had a spoonful.
• Shred the chicken while the soup base simmers so it’s ready to drop in without stopping the heat.

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 cream base thickens as it chills — add a splash of chicken broth when reheating to loosen it back up. Reheat over low heat, stirring often, to keep the texture smooth.

To freeze, let the soup cool completely, then transfer to freezer-safe bags or containers. Freeze for up to 2 months. The cream-based soup can separate slightly when thawed — whisk it vigorously while warming over low heat and it comes back together. Do not microwave from frozen. Thaw overnight in the fridge first for the best texture.

Common Questions

What condensed soups go in Max and Erma’s chicken tortilla soup?

The classic copycat uses one can each of cream of mushroom, cream of chicken, cream of celery, and cheddar cheese soup. All four go in undiluted. That combination creates the thick, layered flavor the restaurant version was known for.

Can I use fresh chicken instead of rotisserie?

Yes. Simmer two boneless chicken breasts in seasoned water for 15 minutes, then shred them with two forks. Add the shredded chicken to the soup exactly as the recipe states. The flavor is slightly lighter than rotisserie but works well.

Why is my soup lumpy?

Lumps usually form when the condensed soups hit a very hot base too quickly. Add them over medium-low heat and whisk constantly for the first minute. If lumps appear, use an immersion blender to smooth them out before adding the chicken.

Can I make Max and Erma’s chicken tortilla soup in a slow cooker?

Yes — sauté onion and garlic first, then add everything except the chicken to the slow cooker. Cook on low for 4 hours. Stir in shredded chicken 30 minutes before serving. Leave the lid slightly ajar at the end if the soup looks too thin.

What toppings go on chicken tortilla soup?

The classic toppings are crispy tortilla strips, shredded cheddar cheese, and sour cream. I also add sliced avocado, a squeeze of fresh lime juice, and pickled jalapeños for contrast. Set up a topping bar so everyone can build their own bowl.

This Max and Erma’s chicken tortilla soup copycat is the recipe I make whenever I want that creamy restaurant bowl at home. Save this recipe and tap the link for the full recipe with step-by-step instructions.