Dinner

Max and Erma’s Tortilla Soup Copycat Recipe

ByHugo Harnd February 10, 2026February 10, 2026

Introduction

This Max and Erma’s Tortilla Soup copycat recipe delivers a creamy, flavorful bowl packed with tender chicken, smoky spices, and crispy tortilla strips. It’s a comforting and satisfying dish perfect for any day you crave a hearty soup with a Tex-Mex twist.

A white bowl filled with creamy orange chicken tortilla soup sits on a colorful plaid cloth with shades of green, orange, yellow, and gray. The soup has a smooth texture with visible small chunks of chicken and tomatoes. On top of the soup, there are dark brown crispy tortilla strips and small pieces of fresh green cilantro, along with some shredded cheese adding white and yellow color. In the background, a large red pot holds more soup with a black ladle resting inside. To the left, a clear glass bowl contains more crispy tortilla strips, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 onion
3 cloves garlic
¼ cup butter
¼ cup flour
2 tablespoons chicken base
2 cups water
2 cups milk
3 cups diced cooked chicken
1 can cream of cheddar soup
1 can fire-roasted tomatoes
4 ounces green chilis
1 teaspoon chipotle powder
½ teaspoon cumin
1 teaspoon adobo seasoning
1 teaspoon smoked paprika
8 ounces Velveeta cheese
4 tortillas
2 tablespoons butter (for frying strips)

Instructions

Step 1: Saute the chopped onion and minced garlic in ¼ cup butter over medium heat until the onions are soft, about several minutes. Stir in the flour and cook for another minute to form a roux.
Step 2: Stir in the chicken base, then gradually add the water and milk, whisking to combine smoothly without lumps.
Step 3: Add the diced cooked chicken to the mixture, followed by the cream of cheddar soup, fire-roasted tomatoes, and green chilis. Stir well to combine all ingredients.
Step 4: Mix in the chipotle powder, cumin, adobo seasoning, and smoked paprika. Cube or shred the Velveeta cheese, then stir it into the soup until fully melted and creamy.
Step 5: While the soup simmers gently, cut the tortillas into thin strips for topping.
Step 6: Dip the tortilla strips in the melted 2 tablespoons of butter and air fry at 400°F for about five minutes until crispy and golden.
Step 7: Serve the soup hot, garnished with tortilla strips, shredded cheese, and fresh cilantro if desired.

Tips & Variations

Use cooked rotisserie chicken for a quicker option without sacrificing flavor.
For a spicier soup, add extra chipotle powder or a dash of cayenne pepper.
If you don’t have an air fryer, crisp the tortilla strips in a dry skillet over medium heat.
Substitute Velveeta with a blend of sharp cheddar and Monterey Jack cheese for a more natural cheese flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring often to prevent burning. Store tortilla strips separately to keep them crispy and add fresh before serving.

How to Serve

A white bowl filled with creamy orange chicken tortilla soup with visible chunks of chicken and tomatoes, topped with crispy brown tortilla strips, shredded white cheese, and fresh green cilantro leaves scattered on top. Behind the bowl is a large orange pot filled with the same soup and a black ladle resting inside. To the left, a clear glass bowl contains extra crispy brown tortilla strips. The bowl and pot sit on a colorful plaid cloth with shades of green, orange, yellow, and gray, all placed on a white marbled surface. The image has a bright and warm tone. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

You can omit the chicken and use vegetable broth instead of water and chicken base, then add extra beans or vegetables for substance and protein.

What can I use if I don’t have chicken base?

Chicken bouillon cubes or chicken broth concentrate are good substitutes, adjusting the quantity to taste since some products are saltier than others.