Ingredients
-
2
-
2
-
2
-
2
-
2
-
1
-
1
-
1
-
1
-
4
-
-
-
-
-
Directions
Max & Erma’s Chicken Tortilla Soup – Sue’s Original Clone,In 2001 I attempted to duplicate Max & Erma’s (well-known mid-west restaurant chain) chicken tortilla soup. It elicits favorable compliments every time that I serve it. Rather than prepare a time-consuming cream/milk base, I chose to use condensed soups. With the addition of the other ingredients, the end result is a tasty, spicy, flavorful southwestern soup.,This recipe is perfect! Easy to make and tastes just like Max and Erma’s. Note – for those not wanting to make it because of the cream of mushroom soup, I just strained out the big pieces of mushrooms before adding it. Worked perfectly!
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Steps
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1
Done
|
In a Large (8-10 Quart) Stockpot Combine and Whisk Together Until Smooth All Eight Cans of Soup. |
|
2
Done
|
Add Chicken Broth. Add Tomatoes, Salsa, Green Chiles, Onion, Garlic, Chile Powder, Salt and Pepper. Bring All Ingredients to a Full Boil, Reduce Heat, and Simmer For 1 Hour. |
|
3
Done
|
Add Cilantro and Chicken Breast Chunks. Simmer Another Hour. |
|
4
Done
|
While Soup Is Simmering, Make Your Soup Toppings: Cut Flour Tortillas Into Small Thin Strips. Heat Oil and Deep Fry Tortilla Strips Until Lightly Browned. Shred Cheese. |
|
5
Done
|
to Serve: Ladle Soup Into Bowls, Top With Shredded Cheese and Fried Tortilla Strips. |
