Wednesday, April 22, 2009

Chicken Tortilla Soup

Here's that recipe I promised. Julie Johnson, a good friend of mine gave me this recipe in 2005. It's a clone from Max & Erma's restaurant. I had the chance of eating this soup, for the first time, in Columbus, Ohio. Since then, I've found a Max & Erma's in Virginia Beach and the Cincinnatti airport and I order it every time I go there.

This is delicious and easy to make. If you're going to put this together after work, I suggest you already have your chicken cooked or you can use canned chicken. It does take 2 hours to simmer, but I think you could cut down on the simmer time. There's really nothing to cook, just to heat, but I'm sure the flavors blend better if you simmer it the full time.

  • 2 cans Cream of Mushroom soup
  • 2 cans Cream of Chicken soup
  • 2 cans Cream of Celery soup
  • 2 cans Cheddar Cheese soup
  • 2 (15 oz.) cans chicken broth
  • 1 (15 oz.) can diced tomatoes. (I used the spicy ones.)
  • 1 cup medium picante salsa
  • 1 (4.5 oz.) can chopped green chilies
  • 1 medium onion, chopped (I used dried onion cuz I was in a hurry.)
  • 4 cloves fresh garlic, minced
  • 1 teaspoon red chile powder
  • Salt and pepper to taste (I didn't even need to add salt.)
  • 1/4 cup fresh, chopped cilantro (You can do without this if you don't like it.)
  • 4 cooked chicken breasts, cut into small chunks
  • 1 package flour tortillas
  • 1/2 pound longhorn stye colby cheese

In a large stockpot combine and whisk together until smooth, all 8 cans of soup. Add chicken broth, tomatoes, salsa, green chiles, onion, garlic, chili powder, salt and pepper.

Bring all ingredients to a full boil, reduce heat, and simmer for 1 hour.

Add cilantro and chicken breast chunks. Simmer another hour.

While soup is simmering make your soup toppings. Cut flour tortillas into small thin strips and deep fry in hot oil until lightly browned.

Shred cheese.

To serve: Ladle soup into bowls, top with shredded cheese and fried tortilla strips.


Going to have lunch with Jaron and some of the Stampin' Up! staff.

Have a blessed and happy day! --Linda Lou


Kelly Taylor said...

yum! this looks delicious! maybe I will try it tonight for dinner! I love Max and Ermas's too!

Cefalo Family said...

This looks delicious Linda! I am always looking for good recipes. I bet you could everything in the crockpot and let it simmer all day. Yummy!

Stephanie (sluman) said...

Woot for Cincinnati! Love reading your blog...thanks for the recipe!

Lindsey said...


Shannon said...

Thanks for lunch today, Lou! I actually have something for you so we'll have to get together again as soon as I get back from down under! :)

p.s. can you put all your recipes up here so i don't have to ever keep track of any and can just use your blog as a recipe book? oh wait--nevermind--i don't cook. :)

Mel Hopes said...

I love this recipe. It looks wonderful and oh so easy!!!
thanks for sharing your tips on how to make life a bit easier when it comes to the house keeping end of things. I need to put them into practice.


Dragonpynk said...

This receipe looks delish... going to have to try this tonight.


Connie said...

Oh my gosh, Linda! I live in the Columbus, Ohio are and LOVE this soup at Max & Erma's! Thanks so much for the receipe. Think I'll get the ingredients for this weekend! I use my crockpot for soups like this...

Lisa said...

That soup looks delicious! I'll have to try it. Thanks for the recipe!

Lisa Somerville said...

Thanks Linda - made this for dinner tonight, the family LOVED it!

fran said...

I made your soup this week and it's great! Thanks for the recipe and all the inspiration!

Sharon Leasure said...


I just make the Chicken Tortilla Soup for my Family and they just love it.... It was a good day to make it. It was cold and wet here in Gladstone Oregon..

Sharon Leasure