Perfect For Fall: Max And Erma’s Chicken Tortilla Soup Recipe
It’s that time of year again, the leaves are changing colors, the boats are coming out of the water and people are getting ready for fall foods. I think in…
Soutwestern Santa Fe Soup with Beans Corn and Cheese
Getty Images/iStockphotoIt's that time of year again, the leaves are changing colors, the boats are coming out of the water and people are getting ready for fall foods. I think in Michigan, Fall foods are a real thing. It could be chili, Autumn butter nut squash soup, Pot Pies and more. But one soup I know all of us miss is the Chicken Tortilla Soup from Max and Erma's! Thankfully, we were able to find the exact recipe for the soup, Big Jim has made it and said it is dead on! Let's check it out.
Alright, this soup is absolutely legendary and sadly there are no more Max and Erma's in Michigan, unless you head to the airport. So, let's make it from home with the perfect recipe!
Here is what you need.
Thank you to the website, Robbie's Recipes.
1/4 cup butter OR margarine
1/4 cup all-purpose flour
3 cups chicken broth
1 cup milk
8 oz. Velveeta process cheese food - cubed
10 oz. can Ro*Tel® tomatoes and chilies
2 cups cooked, shredded chicken
1 tsp. cumin
1 tsp. chili powder
salt and pepper – to taste
flour tortillas – as needed, about 4 - 6
shredded Colby Jack cheese OR Mexican blend cheese – as needed
Ingredients at Firehouse Pantry
-In a pot, melt butter over medium heat. Stir in flour and cook, stirring often, for 3 minutes.
-Slowly whisk in small amounts of chicken broth at a time, then whisk in milk.
-Reduce heat to low and stir in Velveeta cubes; stir until melted.
-Stir in Ro*Tel, chicken, and spices.
-Once soup is heated through, it is ready to serve at this point. However, if you wish to make tortilla strips, it can sit over low heat while they are made. Stir the soup occasionally.
-For tortilla strips, cut tortillas into strips and deep-fry in 350 degree vegetable or peanut oil until golden, then drain on cooling racks.
-Spoon a ladleful of soup into a bowl, add a handful of shredded cheese, then spoon another ladleful of soup over cheese. Sprinkle tortilla strips over top. Repeat for remaining servings.
It says this recipe is for 8 servings of the soup, so depending on how many people you are feeding, this should be perfect.
I love this soup, and know you will as well after making it! Cheers to fall!
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