Copycat Max & Erma’s Chicken Tortilla Soup

This creamy, comforting chicken tortilla soup is rich, slightly smoky, and packed with tender chicken and veggies, just like the restaurant favorite.

Servings: 8

Cook time: 30 minutes

Ingredients:

• 1 Onion, Diced

• ½ Tsp Minced Garlic

• ¼ Cup Butter

• ¼ Cup All-Purpose Flour

• 2 Cups Chicken Broth

• 2 Cups Milk

• 2 Cans Cheddar Cheese Soup

• 1 Can Cream Of Chicken Soup

• 15–20 Oz Canned Chicken, Drained And Shredded

• 1 (10 Oz) Can Diced Tomatoes With Green Chiles

• 1 (4 Oz) Can Green Chiles (Optional For Extra Heat)

• 1 Tsp Chili Powder

• 1 Tsp Paprika

• ½ Tsp Cumin

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Instructions:

1. Add the butter, onion, and garlic to a large stock pot over medium heat. Sauté for 2–3 minutes, stirring occasionally, until the onion is soft and fragrant.

   
   

2. Sprinkle in the flour and stir constantly for about 1 minute to cook out the raw flour taste.

   
   

3. Slowly add the chicken broth and milk, stirring as you pour to keep the soup smooth.

   
   

4. Add the cheddar cheese soup, cream of chicken soup, canned chicken, diced tomatoes with green chiles, and green chiles (if using). Stir until fully combined.

   
   

5. Stir in the chili powder, paprika, and cumin. Cover and let the soup simmer for 20 minutes, stirring occasionally.

   
   

6. Serve warm with tortilla strips or your favorite toppings.

Slow Cooker Option:

Add all ingredients to a crockpot, stir to combine, and cook on low for 4–6 hours.

Enjoy!