Max & Erma’s Tortilla Soup (Copycat) – Creamy, Cheesy & Tex-Mex Comfort in a Bowl
Hey friend! If you’ve ever been to Max & Erma’s and fallen in love with their famous tortilla soup, then you’re in for a treat. This copycat version of Max & Erma’s Tortilla Soup is every bit as creamy, cheesy, and cozy as you remember—right from the comfort of your own kitchen. It’s one of my go-to soups when I want something bold, comforting, and just a little bit indulgent.
Why You’ll Love This Soup
- Ultra Creamy: The secret? Melty cheddar cheese and soft corn tortillas blended into the base. So good.
- Easy to Make: No fancy ingredients or steps—just simple, wholesome, Tex-Mex flavor in every spoonful.
- Versatile: Add extra toppings like avocado, jalapeños, or even shredded lettuce if you’re feeling fancy.
Make It Your Own
- Swap the protein: Use shredded rotisserie chicken, leftover turkey, or even cooked black beans for a vegetarian version.
- Add more veggies: Corn, diced zucchini, or even baby spinach can be stirred in at the end.
- Turn up the heat: Add a splash of hot sauce or more cayenne pepper to make it spicy!
Copycat Max & Erma’s Tortilla Soup Recipe
Ingredients
- 2 tbsp vegetable oil
- 1 small yellow onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 clove garlic, minced
- 3 tbsp cornstarch
- 6 cups chicken broth (low sodium)
- 2 cups cooked, shredded chicken
- 1 (14.5 oz) can diced tomatoes (with juices)
- 1 (4 oz) can diced green chiles
- 4 corn tortillas, chopped
- 3 tbsp lime juice
- ¾ tsp ground cumin
- ½ tsp chili powder or cayenne (optional)
- ¾ tsp salt (adjust to taste)
- 12 oz mild cheddar cheese, shredded
- Optional garnishes: tortilla strips, cilantro, avocado, sour cream
Instructions
- In a large pot over medium heat, add oil and sauté onion and red bell pepper for 5–6 minutes until soft.
- Add garlic and cook for 1 more minute. Sprinkle in cornstarch and stir constantly for about 1 minute to form a paste.
- Slowly whisk in the chicken broth until smooth and no lumps remain.
- Add chicken, tomatoes, green chiles, tortillas, lime juice, and spices. Bring to a gentle boil, then reduce to a simmer.
- Let the soup simmer uncovered for about 20 minutes, stirring occasionally. The tortillas will break down and thicken the soup.
- Reduce heat to low and stir in shredded cheddar cheese until melted and smooth. Do not boil after adding cheese.
- Taste and adjust seasoning. Serve hot, topped with your favorite garnishes!
Helpful Tips
- Blending: For a smoother texture, you can blend part of the soup before adding cheese. Totally optional!
- Storage: Leftovers keep well in the fridge for 3–4 days. Reheat gently on the stove or in the microwave.
- Cheese tip: Use freshly shredded cheese for the smoothest melt—it blends better than pre-shredded varieties.
Let’s Get Cheesy!
This copycat Max & Erma’s Tortilla Soup is one of those recipes that just hits the spot every time—warm, zesty, and full of melty goodness. Whether it’s a weeknight dinner or a weekend comfort meal, it’s always a winner. If you try it out, let me know how it went! I’d love to see your version on Pinterest or in the comments!
