Everyone knows that Mexican food is fabulous. Millions of people have learned to cook authentic Mexican dishes at home, but not everyone knows what to cook with a tortilla. This delicious tortilla soup recipe from Max and Erma’s is a great way to introduce a new spin on Mexican food, and it’s easy enough for beginners. In this article, I will share with you a max and erma’s tortilla soup recipe that is extremely delicious.
Tortilla soup is one of my favorite meals. I can eat it any time of year, but it’s especially good in the middle of winter. Max and Erma’s Tortilla Soup is a delicious recipe that’s easy to make, especially if you’re short on time. They are perfect for those nights when you just don’t have the time to make dinner, but you still want some soup. This is a delicious and simple soup recipe that you might want to try for a hearty summer meal, or for lunch in the morning.
This soup is what I ate every day when I was in college. I would have it for lunch and dinner. I have to say it is one of my favorite and most favorite soups I have ever eaten. I have tried to recreate it ever since I moved out of my mom’s house over 10 years ago and have made it for my family many times. Finally, I think I have got the recipe down to a science and want to share with you.
How To Make Max and Erma’s Tortilla Soup
This is a delicious soup recipe for max and erma’s tortilla soup. This recipe is also very easy to make. I have included a step-by-step recipe for people who are not very good with making tortilla soup. This recipe will give you a taste of Mexican food and the flavours will please you. People living in Mexico or the United States will love this recipe. this is a low-carb recipe and you can use store-bought tortilla chips if you want to make this soup even healthier. Give it a try today!
Ingredients
- 3 cups chicken (cooked and diced)
- 2 tablespoons chicken base
- 1 can cream of cheddar soup
- 1 can of fire-roasted tomatoes
- ¼ cup flour
- 1 onion
- 3 cloves garlic
- ¼ cup butter
- 2 cups water
- 2 cups milk
- 4 ounces green chilis
- 1 teaspoon chipotle powder
- ½ teaspoon cumin
- 1 teaspoon adobo seasoning
- 1 teaspoon smoked paprika
- 8 ounces of Velveeta cheese (cubed)
- 4 tortillas
- 2 tablespoons butter
Step By Step Instructions To Make Max and Erma’s Tortilla Soup
Step 1
Sauté the onions and garlic in butter. Add the flour after it has cooked for several minutes and the onions have softened.
Step 2
Stir in the chicken base. Add the milk and water slowly. Add the cooked and diced chicken. Add the cans of soup, tomatoes, and green chili.
Step 3
Add the seasonings and Velveeta to the mix. Stir until it is melted. Cut the tortillas into strips while the soup simmers.
Step 4
Place the cut strips in the melted butter and air fry at 400 degrees for 5 minutes. Top the soup with tortilla strips, shredded cheese, and cilantro. Enjoy!
In Closing
We hope you enjoyed this recipe for Max and Erma’s Tortilla Soup! this tortilla soup recipe is great for those afternoons when you’re out of time and need to whip up a quick meal. All you need is a handful of ingredients and about 30 minutes, and you’ll have a hot, healthy, full-flavoured meal that’ll warm you up from the inside out. If you have any questions about this recipe please leave a comment below. Thanks for reading!
More Amazing Recipes
- Peel A Pound Soup Recipe
- Pioneer Woman Vegetable Beef Soup
- Souplantation Chicken Noodle Soup Recipe
- Pioneer Woman Beef Barley Soup Recipe
- Shoney’s Beef Cabbage Soup Recipe
- Frisch’s Vegetable Soup Recipe
Max and Erma’s Tortilla Soup Recipe
Ingredients
- 3 cups chicken (cooked and diced)
- 2 tablespoons chicken base
- 1 can cream of cheddar soup
- 1 can of fire-roasted tomatoes
- ¼ cup flour
- 1 onion
- 3 cloves garlic
- ¼ cup butter
- 2 cups water
- 2 cups milk
- 4 ounces green chilis
- 1 teaspoon chipotle powder
- ½ teaspoon cumin
- 1 teaspoon adobo seasoning
- 1 teaspoon smoked paprika
- 8 ounces of Velveeta cheese (cubed)
- 4 tortillas
- 2 tablespoons butter
Instructions
- Sauté the onions and garlic in butter. Add the flour after it has cooked for several minutes and the onions have softened.
- Stir in the chicken base. Add the milk and water slowly. Add the cooked and diced chicken. Add the cans of soup, tomatoes, and green chili.
- Add the seasonings and Velveeta to the mix. Stir until it is melted. Cut the tortillas into strips while the soup simmers.
- Place the cut strips in the melted butter and air fry at 400 degrees for 5 minutes. Top the soup with tortilla strips, shredded cheese, and cilantro. Enjoy!
