chicken tortilla soup max and erma’s recipe
- The Best chicken tortilla soup max and erma’s recipe
- Max & Erma’s Classic Chicken Tortilla Soup
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Max & Erma’s Classic Chicken Tortilla Soup Works
- ❓ Frequently Asked Questions About Max & Erma’s Chicken Tortilla Soup
The Best chicken tortilla soup max and erma’s recipe
Oh, this Chicken Tortilla Soup recipe from Max and Erma’s—it’s been a staple in our house for years now. I first discovered it years ago when I was looking for a way to make hearty, comforting soup that didn’t take forever to prepare, especially when I had kids running around and a full schedule.
The thing about this recipe is it’s so versatile—you can make it from scratch or use canned beans if you’re short on time, and it always tastes just as good. My kids, especially my little one who’s picky, will eat it straight from the bowl, and my husband loves the smoky kick of the spices.
It’s the kind of soup that feels like a hug in a pot, and it’s perfect for any occasion—whether you’re feeding a family after a long day or just craving something warm and satisfying on a quiet evening.
Click here for: creamy chicken enchilada soup recipe
One of the best parts about this recipe is how it’s packed with nutrients. The chicken provides lean protein, the tomatoes add vitamins and antioxidants, and the black beans give it fiber and plant-based goodness.
I always make sure to use low-sodium broth to keep it healthy, but still flavorful. My kids don’t even realize they’re eating something nutritious—they just love the taste. And because it’s so filling, it’s great for meal prep too. I’ll make a big batch on Sunday and freeze portions for the week, so I’m always ready when life gets busy.
Plus, it’s one of those soups that feels special but isn’t overly complicated, so it’s easy to impress guests if you want to serve it at a dinner party. It’s that kind of recipe that’s always a hit, no matter what.
Max & Erma’s Classic Chicken Tortilla Soup
A hearty, smoky, and flavorful tortilla soup inspired by the legendary Max & Erma’s in Tucson, Arizona. Packed with tender chicken, crispy tortilla strips, and a rich tomato broth.
🥘Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cumin
- ½ tsp dried oregano
- Salt and pepper to taste
- 8 cups chicken broth
- 4 cups crushed tomatoes
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 bell pepper, diced
- 1 jalapeño, seeded and minced (optional)
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- ½ tsp cayenne pepper (adjust to taste)
- Salt to taste
- 8 large flour tortillas
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 1 cup shredded Monterey Jack cheese
- ½ cup chopped cilantro
- 1 avocado, diced
- Lime wedges
- Hot sauce (optional)
👨🍳Directions
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1 Preheat oven to 425°F (220°C). In a skillet, heat olive oil over medium-high heat. Season chicken thighs with smoked paprika, garlic powder, onion powder, cumin, oregano, salt, and pepper. Cook for 5-6 minutes per side until golden and cooked through. Remove and set aside.
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2 In the same skillet, sauté onion, bell pepper, and jalapeño (if using) for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Pour in crushed tomatoes, broth, cumin, oregano, chili powder, cayenne, and salt. Stir well and bring to a simmer.
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3 Return chicken to the pot, cover, and simmer for 15 minutes. Remove chicken, shred with forks, and return shredded chicken to the pot. Stir in shredded cheese until melted.
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4 While the soup simmers, cut tortillas into strips. Toss with olive oil, garlic powder, and smoked paprika. Spread strips on a baking sheet and bake at 425°F (220°C) for 8-10 minutes until crispy.
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5 For a smoother broth (optional), blend the soup until slightly thickened. Reheat gently if needed. Taste and adjust seasoning if necessary.
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6 Divide soup among bowls. Top with crispy tortilla strips, shredded cheese, cilantro, avocado, lime wedges, and hot sauce. Serve immediately.
🔧Equipment
- Large pot
- Skillet
- Mixing bowls
- Cutting board
- Knife
- Tortilla press or rolling pin
- Blender (optional, for smoother broth)
- Serving bowls
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Max & Erma’s Classic Chicken Tortilla Soup Works
This Chicken Tortilla Soup Max and Erma’s version is always a solid choice for any gathering because it’s hearty, comforting, and easy to make in big batches. Whether you’re feeding a crowd or just serving a few, the flavors are simple but satisfying—brothy, smoky, and packed with tender chicken and fresh veggies. It’s the kind of dish that feels like a hug in a bowl, perfect for family dinners or potlucks when you want something warm and welcoming without fussing over perfection.
Click here for: chicken thigh brine recipe
❓ Frequently Asked Questions About Max & Erma’s Chicken Tortilla Soup
What is the key difference between the classic Chicken Tortilla Soup recipe by Max and Erma’s compared to traditional versions?
Answer: The recipe by Max and Erma’s emphasizes a rich, smoky depth with a blend of traditional ingredients like guajillo and ancho chiles, garlic, onions, and a slow-cooked broth (often using chicken stock with a splash of beer or lime juice for brightness). Unlike some quicker versions, it relies on layered flavors—such as a crispy fried tortilla strip (often made with corn tortillas) and a creamy, tangy tomato base—while keeping the broth slightly brothier and less soupy than some modern adaptations.
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Why does the recipe call for a “fried tortilla strip” instead of just using tortilla chips?
Answer: The crispy fried tortilla strip adds a textural contrast and a rich, buttery depth that traditional tortilla chips lack. Fried in oil until golden, it soaks up the soup’s flavors, creating a satisfying bite that balances the softness of the beans and veggies. It’s also a nod to Mexican street-style tortilla soup, where the strip is often a signature element.
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How do Max and Erma’s handle the broth consistency in their recipe—is it thick or thin?
Answer: The broth in Max and Erma’s recipe is slightly thicker than a standard tomato-based soup but still light enough to sip. It’s built on a reduced base of chicken stock, tomatoes, and spices, which gives it a deep, umami richness without being overly soupy. The key is simmering the ingredients gently for 30–40 minutes to meld flavors, then adjusting with a splash of water or lime juice if needed.
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What’s the secret to getting the perfect balance of spice in this soup?
Answer: The spice level comes from a mix of chiles—typically guajillo, ancho, and sometimes pasilla or mulato—which are toasted, rehydrated, and blended into the broth. Max and Erma’s often use a ratio of 2–3 dried chiles per batch, along with fresh jalapeños or serranos for heat. The trick is not overpowering the broth with too much liquid (like water) when blending the chiles, and balancing with acid (lime juice, tomatoes) and creaminess (a touch of sour cream or avocado).
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Why do some recipes call for beer in the broth, and does Max and Erma’s use it?
Answer: Beer is sometimes added to brighten the broth and cut through the richness of the spices and fat. It also enhances the malty depth of the soup. While Max and Erma’s original recipe doesn’t explicitly list beer, many modern adaptations (especially in Texas-style versions) use a light lager or ale (like Corona or Modelo) as a key ingredient. If you’re making it, a small splash (½ cup max) simmered into the broth adds a subtle complexity without overpowering the flavors.
