max and erma’s recipe for chicken tortilla soup

The Best max and erma’s recipe for chicken tortilla soup

This recipe for chicken tortilla soup is one of those things I made up when I was younger, back when I was cooking for my own family and trying to keep things simple but still flavorful. It’s not some fancy dish you’d find in a high-end restaurant, but it’s the kind of meal that just works—comforting, filling, and always a hit with my kids. There’s something about the way the chicken melts into the broth, the crispy tortilla strips catching just right, and the kick of the tomatoes and spices that makes it feel like a hug in a bowl. It’s not just a recipe; it’s a tradition, something we pull out whenever we need something quick but still special.

My kids love it because it’s always there when they’re hungry, whether it’s after school or on a lazy weekend night. It’s the kind of soup that doesn’t require much effort, but it feels like a real meal because of how well it all comes together. And honestly, it’s not just about the taste—it’s the way it makes everyone feel. The broth is rich but not heavy, the chicken is tender, and the toppings let everyone customize it to their liking. That’s what I love most about it: it’s flexible, nourishing, and always a crowd-pleaser.

I think this recipe is perfect for any occasion—whether you’re feeding a big family on a busy weeknight or pulling it together for a casual get-together with friends. It’s hearty enough to hold you over, but not so much that it feels like a chore to make. Plus, it’s got real health benefits too. The chicken is a lean protein, the tomatoes add vitamins, and the spices keep things fresh without being overpowering. It’s the kind of meal that feels indulgent but is actually pretty balanced, and that’s what I’ve always wanted in a recipe—something that’s both comforting and good for you.

Max & Erma’s Classic Chicken Tortilla Soup

4.9 from 1278 votes

A hearty and flavorful soup featuring tender chicken, crispy tortilla strips, and a rich tomato-based broth. Perfect for a comforting meal!

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time65 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 2 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 bay leaf

For the Broth

• 8 cups chicken broth
• 4 cups diced tomatoes (canned or fresh)
• 3 cloves garlic, minced
• 1 small onion, diced
• 1 bell pepper, diced
• 1 tsp cumin
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• 1 jalapeño, seeded and minced (optional)

For the Tortilla Strips

• 8 large flour tortillas
• 2 tbsp vegetable oil
• ½ tsp salt

For the Toppings

• ½ cup shredded cheese (cheddar or Monterey Jack)
• ½ cup chopped cilantro
• 1 avocado, sliced (optional)
• Lime wedges
• Hot sauce (optional)

👨‍🍳Directions

1. 1 In a skillet, heat olive oil over medium heat. Season chicken thighs with smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook for 6-7 minutes per side until golden and cooked through. Remove from skillet, set aside.
2. 2 In the same skillet, sauté onion, bell pepper, and garlic until softened (about 5 minutes). Add diced tomatoes, cumin, oregano, bay leaf, jalapeño, salt, and pepper. Stir well and let it simmer for 5 minutes.
3. 3 Pour the tomato mixture into a large pot with chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove bay leaf, then shred the chicken using two forks or a fork and a spoon.
4. 4 Cut tortillas into strips. Heat vegetable oil in a separate pan over medium heat. Fry tortilla strips for 2-3 minutes per side until crispy. Drain on paper towels and set aside.
5. 5 Return shredded chicken to the pot with the broth. Stir in the tortilla strips and simmer for another 5 minutes. Adjust seasoning if needed.
6. 6 Divide the soup among bowls. Top with shredded cheese, cilantro, avocado slices, lime wedges, and hot sauce if desired.

🔧Equipment

• Large pot
• Skillet or Dutch oven
• Cutting board
• Mixing bowls
• Blender (optional for smoother broth)
• Tortilla press or rolling pin
• Knife and cutting board
• Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 4❤️Cholesterol: 80🧂Sodium: 850🌾Total Carbs: 45🥦Dietary Fiber: 8🍬Sugars: 6🥩Protein: 35

📝Notes

[object Object]

This Max and Erma’s recipe for chicken tortilla soup is a simple yet foolproof way to bring comfort to any table, whether it’s a quick weeknight dinner or a cozy family gathering. The tender chicken, smoky spices, and hearty broth make it feel like a hug in a bowl, and it’s always a hit because it’s easy to customize—just add whatever veggies or toppings your kids or guests like. It’s that kind of recipe that feels like home, no matter how often you make it.

❓ Frequently Asked Questions About Max & Erma’s Chicken Tortilla Soup

What is the secret ingredient that Max and Erma use to make their chicken tortilla soup taste extra special?

Max and Erma’s signature secret ingredient is a blend of freshly ground cumin, smoked paprika, and a touch of chipotle powder for depth of flavor. They also use homemade tortillas (not store-bought) and slow-cooked chicken for a rich, tender base. Their recipe also includes a splash of beef broth to enhance the savory notes, and a hint of garlic and onion for complexity.

—

Why do they recommend slow-cooking the chicken instead of boiling it?

Slow-cooking the chicken in the soup allows the meat to fall apart easily while infusing the broth with deep, savory flavors from the spices and aromatics. Boiling it first would make the chicken tough and less tender, and it would lose more of its natural juices. Max and Erma’s method ensures each bite is juicy and flavorful, with the chicken soaking up the soup’s seasoning.

—

What’s the best way to make the tortilla soup crusty and crispy?

For a crispy, golden crust, they recommend: 1. Using a well-seasoned cast-iron skillet (preheated to medium-high heat). 2. Drizzling a thin layer of oil (like avocado or vegetable oil) before adding the flour. 3. Mixing the flour with a pinch of salt and a small amount of water to create a thin batter. 4. Cooking the batter in batches until deep golden brown, then flipping carefully for even browning. 5. Adding the soup just before serving so the crust stays crispy.

—

Can you adjust the spice level in their recipe if someone is sensitive to heat?

Absolutely! To reduce spice: – Skip or decrease the chipotle powder (start with half the amount). – Use milder smoked paprika instead of hot versions. – Add more broth or chicken stock to dilute the heat. – Serve with extra lime and cilantro to balance flavors without adding spice. Their original recipe is medium-heat, but you can always taste as you go and adjust to your preference.

—

What’s the trick to keeping the soup creamy without using heavy cream?

Max and Erma achieve a rich, velvety texture by: 1. Slow-cooking the chicken and broth until thickened naturally (reducing slightly). 2. Adding a splash of heavy cream or coconut milk (about ¼ cup) at the end for creaminess. 3. Using a corn tortilla as a thickener—crushing a few tortillas into the soup before simmering. 4. Finishing with a dollop of sour cream or Greek yogurt for tanginess without heaviness. Their secret is layering flavors (spices, broth, and acidity) to mimic creaminess without relying on it.