Description

This Max and Erma’s Tortilla Soup Copycat Recipe delivers a rich, creamy, and flavorful tortilla soup that combines tender chicken, smoky spices, and melted Velveeta cheese, topped with crispy air-fried tortilla strips for the perfect comforting meal.

Ingredients

Scale

Soup Base

1 onion, chopped
3 cloves garlic, minced
¼ cup butter
¼ cup flour
2 tablespoons chicken base
2 cups water
2 cups milk

Chicken and Canned Ingredients

3 cups diced cooked chicken
1 can cream of cheddar soup (10.5 oz)
1 can fire-roasted tomatoes (14.5 oz)
4 ounces green chilis

Seasonings and Cheese

1 teaspoon chipotle powder
½ teaspoon cumin
1 teaspoon adobo seasoning
1 teaspoon smoked paprika
8 ounces Velveeta cheese, cubed or shredded

Tortilla Strips

4 tortillas, cut into strips
2 tablespoons butter, melted

Instructions

Sauté Onions and Garlic: Melt ¼ cup butter in a large pot over medium heat. Add chopped onions and minced garlic and sauté until the onions are softened and translucent, about 5 minutes.
Add Flour: Stir in ¼ cup flour to the sautéed onions and garlic, cooking for 1-2 minutes to form a roux that will thicken the soup.
Add Chicken Base and Liquids: Stir in 2 tablespoons chicken base until combined. Gradually pour in 2 cups water and 2 cups milk while stirring continuously to prevent lumps.
Add Chicken and Canned Ingredients: Mix in the 3 cups diced cooked chicken, 1 can cream of cheddar soup, 1 can fire-roasted tomatoes, and 4 ounces green chilis. Stir well to combine all ingredients evenly.
Season and Add Cheese: Add 1 teaspoon chipotle powder, ½ teaspoon cumin, 1 teaspoon adobo seasoning, and 1 teaspoon smoked paprika. Then add the cubed or shredded 8 ounces Velveeta cheese and stir until fully melted and incorporated into the soup.
Simmer Soup: Let the soup simmer gently over low heat for about 10 minutes, stirring occasionally to meld flavors and ensure the soup thickens to your desired consistency.
Prepare Tortilla Strips: While the soup simmers, cut 4 tortillas into strips. Dip the strips into 2 tablespoons melted butter, ensuring each strip is coated.
Air Fry Tortilla Strips: Place the buttered tortilla strips in a single layer in an air fryer basket. Air fry at 400°F (204°C) for 5 minutes, or until crispy and golden brown.
Serve: Ladle the hot soup into bowls and top with shredded cheese, crispy tortilla strips, and fresh cilantro if desired.

Notes

Use cooked rotisserie chicken for convenience and added flavor.
If you don’t have an air fryer, you can bake the tortilla strips in a preheated 375°F oven for 8-10 minutes until crisp.
Adjust chipotle powder and adobo seasoning to taste for desired heat level.
The soup can be made a day ahead and reheated gently on the stovetop.
For a dairy-free version, substitute Velveeta and cream of cheddar soup with suitable dairy-free alternatives.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: tortilla soup, Max and Erma’s copycat, creamy chicken soup, Velveeta soup, air fryer tortilla strips, spicy chicken soup