Chicken Tortilla Soup

Chicken Tortilla Soup

Chicken Tortilla Soup (Just Like Max & Erma’s!) – Easy, Creamy & Comforting

This easy Chicken Tortilla Soup is rich, creamy, and full of Southwest flavor. With melty cheese, tender chicken, and the perfect amount of spice, it tastes just like the famous Max & Erma’s version. Using rotisserie chicken gives you convenience and incredible flavor—one bird provides 4 cups of cooked chicken, so you’ll have extra for another recipe!

Crispy homemade tortilla strips add the perfect finishing touch, making this cozy soup a family favorite on busy weeknights.

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Chicken Tortilla Soup Recipe

Ingredients

• 2 (6-inch) flour tortillas

• Cooking oil

• 4 Tablespoons butter

• ¼ cup flour

• 3 cups chicken broth

• 1 cup milk

• 8 oz. Velveeta cheese, cubed

• 1 (14 oz.) can crushed tomatoes

• 1 Tablespoon chopped canned jalapeños (adjust to taste)

• 2 cups diced cooked chicken

• 1 teaspoon cumin

• 1 teaspoon chili powder

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Instructions

1. Make tortilla strips:
   Slice tortillas into ¼-inch strips. Heat ½-inch oil in a heavy pot over medium-high heat (about 350°F). Fry strips until golden and crisp. Drain on paper towels and set aside.

2. Make the creamy base:
   In a large pot, melt butter over medium heat. Stir in flour and cook for 1 minute.

3. Add broth and milk:
   Slowly whisk in chicken broth until smooth and slightly thickened, then add milk.

4. Add cheese & seasonings:
   Stir in Velveeta until melted. Add crushed tomatoes, jalapeños, chicken, cumin, and chili powder.

5. Simmer:
   Reduce heat and simmer for 10 minutes. Serve topped with tortilla strips and shredded cheese if desired.

Makes 4 (2-cup) servings.

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Chicken Tortilla Soup