Max & Erma’s Chicken Tortilla Soup Recipe [Creamy & Best in Town]

One thing I miss most about my years in Ohio is a warm bowl of creamy tortilla soup from Max & Erma’s. Back then, it wasn’t just soup—it was comfort in a cup, always rich, cheesy, and topped with crunchy tortilla strips.

That memory is what makes this Max & Erma’s Chicken Tortilla Soup Recipe so special for me today.

I love it because it brings back the exact flavor I remember, but I can now cook the copycat of their chicken tortilla soup in my own kitchen with simple ingredients like chicken, Rotel tomatoes, cheddar cheese, and a mix of creamy soups that blend into something amazing.

You should try it too because it’s hearty, homemade, and much easier than it looks.

The best part? You’ll end up with a soup that tastes restaurant-style but feels like home.

Why You’ll Love This Max & Erma’s Tortilla Soup

• Cheesy and Creamy: Every bite has smooth melted cheddar mixed with tender chicken.
• Restaurant Taste at Home: It’s just like the original from Max & Erma’s without needing to leave your house.
• Comfort Food: Perfect for a cold day when you need something warm and filling.
• Simple Ingredients: You probably already have most of the cans and spices in your pantry.
• Crowd Pleaser: I’ve never had anyone not ask for seconds.

Max and Erma’s Tortilla Soup Ingredients

• 1 medium onion, diced – builds the hearty flavor base and adds natural sweetness once cooked.
• 2 tablespoons minced garlic – gives a gentle kick and mouthwatering aroma that makes the broth come alive.
• 1 pound cooked chicken, shredded or diced – makes the soup hearty, filling, and brings tender bites of protein in every spoonful.
• 2 cans Rotel diced tomatoes with green chilies (10 oz each) – adds brightness, spice, and a little zing.
• 1 teaspoon ground cumin – deepens the soup with warm, smoky flavor that ties everything together.
• ½ teaspoon black pepper – simple but sharp, it balances the richness with just enough spice.
• 2 cans cheddar cheese soup (10.5 oz each) – melts into a creamy, cheesy layer that makes the broth irresistible.
• 2 cans cream of chicken soup (10.5 oz each) – thickens the base and adds rich poultry flavor.
• 2 cans cream of mushroom soup (10.5 oz each) – adds depth, earthy notes, and keeps the soup full-bodied.
• 2 cans cream of celery soup (10.5 oz each) – softens the richness with a subtle, fresh vegetable taste.
• 30 oz chicken broth (about 3 ¾ cups) – thins the base just right and keeps the texture smooth.

Cheese & Toppings

• 2 cups shredded cheddar cheese – stirs in for creamy texture and gooey bites of cheese throughout.
• 3 flour tortillas, cut into thin strips – fried until crisp, they give the soup its signature crunch.
• 3 tablespoons vegetable oil – used for frying tortilla strips golden and crunchy.
• Fresh cilantro, chopped – sprinkled on top for fresh, bright finish in every bite.

Kitchen Tools You’ll Need

• 6-quart slow cooker (or crockpot) – fits the full batch with room to stir.
• Medium skillet – for sautéing onion, garlic, and frying tortilla strips.
• Cutting board and sharp knife – to dice and prep ingredients quickly.
• Wooden spoon – for stirring the soup base and mixing cheese smoothly.
• Ladle – to serve hot soup neatly into bowls.
• Paper towels – for draining crispy tortilla strips.

How to Make Max & Erma’s Chicken Tortilla Soup

Step 1: Sauté the Onion and Garlic

In a medium skillet over medium heat, add 1 tablespoon of oil. Once hot, add the diced onion and cook until softened and lightly golden, about 5 minutes.

Stir in the minced garlic and cook for 1 more minute, just until fragrant. Remove from heat and set aside.

Step 2: Prepare the Soup Base

In a large slow cooker, add the chicken (either cooked and shredded, or raw and diced). Pour in the two cans of Rotel, cheddar cheese soup, cream of chicken soup, cream of mushroom soup, and cream of celery soup. Stir to combine into a thick base.

Step 3: Add the Liquids and Seasonings

Pour in the chicken broth and stir well until the mixture is smooth. Add the sautéed onion and garlic, then season with cumin and black pepper. Mix again to ensure all ingredients are evenly combined.

Step 4: Slow Cook the Soup

Cover the slow cooker with the lid. If using cooked chicken, cook on Low for 3 hours to allow the flavors to meld and the cheese to melt into the broth.

If using raw chicken, cook on Low for 4–5 hours, or until the chicken pieces are fully cooked and tender. Stir occasionally if possible.

Step 5: Melt in the Cheese

About 30 minutes before serving, stir in 2 cups of shredded cheddar cheese. Mix until the cheese has melted into the soup, creating a smooth and creamy texture. Cover again and let it continue warming through.

Step 6: Make the Tortilla Strips

While the soup finishes cooking, prepare the topping. Cut the flour tortillas into thin strips. Heat about 3 tablespoons of oil in a skillet over medium heat.

Once hot, add the strips in batches and fry until golden brown and crispy, about 1–2 minutes per side. Transfer to a paper towel–lined plate to drain excess oil.

Step 7: Serve and Garnish

Ladle the hot chicken tortilla soup into bowls. Top each serving with a small handful of crispy tortilla strips, an extra sprinkle of shredded cheese, and a little fresh cilantro. Serve immediately while hot.

Tips for Creamy Tortilla Soup Every Time

• Use fresh shredded cheese so it melts better.
• Stir often so the soup stays smooth.
• Don’t skip frying the tortilla strips—they make the soup taste special.
• For thicker soup, add less broth. For lighter soup, add more broth.
• Let the soup sit for 10 minutes before serving—it blends flavors better.

Customize Your Soup

This soup is easy to change up:

• More spice: Add jalapeños or hot Rotel.
• Less dairy: Swap one cream soup with tomato soup.
• Extra veggies: Toss in corn or black beans.
• Healthier choice: Use light cream soups and less cheese.
• Different protein: Try ground turkey or shredded beef instead of chicken.

What to Serve with Max & Erma’s Tortilla Soup for a Complete Meal

When I serve this soup, I like to make it a full meal with simple sides:

• Warm cornbread – soft, sweet bread goes great with the cheesy soup.
• Fresh green salad – a crisp salad balances the creamy flavors.
• Mexican rice – adds a filling side that soaks up the broth.
• Guacamole and chips – crunchy and creamy side that matches the soup’s spice.
• Grilled veggies – roasted peppers and zucchini taste good with every bite.

FAQs

What type of chicken works best?

I use shredded rotisserie chicken when I want fast prep. Raw diced chicken works too, but it needs longer cooking. Both ways turn out tender and full of flavor.

Can I make this on the stovetop instead of slow cooker?

Yes, you can cook everything in a large pot. Bring to a simmer and let it cook for 40–45 minutes, stirring often. Add cheese last to avoid sticking to the bottom.

Is this soup spicy?

It depends on the Rotel you use. Mild Rotel keeps it smooth and kid-friendly. Hot Rotel adds spice. You can also add jalapeños or hot sauce for more kick.

How do I make the soup thicker?

To thicken, use less chicken broth or stir in a little cornstarch mixed with water near the end. Cheese also thickens the soup as it melts.

Can I use corn tortillas instead of flour?

Yes, corn tortillas can be fried into strips too. They bring a different crunch and slightly stronger flavor. I use flour for a softer taste, but both work.