A few days ago, I had a craving for tortilla soup. I looked up a recipe and found one that looked good. It called for a lot of ingredients, so I went to the store to get them all. I got home and started cooking it according to the recipe. After about an hour, it was done and tasted delicious! The recipe yielded quite a bit of soup so I froze the leftovers for later use.
By filling your home with delicious, scrumptious food, you can have an immediate impact on the happiness of your family. You can also take part in the fun of creating a soup. This is why I have decided to write a recipe post on Max and Erma’s Tortilla Soup. I hope that this will inspire you to make your own delicious meal at home using the ingredients that you have on hand.
Max and Erma’s Tortilla Soup is one of the most popular recipes on Spreaker. I have made it a couple of times, but never from scratch. This recipe makes enough for 6 people, so I thought I would save you time and put it together for you. If you’re looking for something easy, this is a great recipe. If you’re looking for a more sophisticated, elegant, appetizer-type of the dish, give this one a go, as well. I hope you will enjoy it as much as I did!
Tortilla Soup is one of the most versatile and delicious foods in the world. They are a fact of life in the United States. Who would think to make tortillas on a regular basis? This recipe is made with just a few ingredients, so it’s an easy, inexpensive side dish to make at home.
How to make Max and Erma’s Tortilla Soup
This is a Max and Erma’s Tortilla Soup Recipe, which is a staple dish in Mexico and the southwestern United States. Tortilla is a thick corn or wheat flour tortilla, and this soup is a typical dish that is generally served with bean and whole-grain tortillas. There are many variations of tortilla soup, which makes it difficult to know which one is the best. However, this tortilla soup recipe is actually very similar to a number of other tortilla soup recipes. This makes it a good choice for someone who wants to try out a different tortilla soup recipe.
Ingredients
- Cream of mushroom soup, 1 can (10 3/4 ounce cans)
- Cream of chicken soup, 2 cans (10 3/4 ounce cans)
- Cheddar soup, 1 can
- Chicken broth, 2 cups
- Rotel tomatoes, 1/2 can
- Picante Salsa, 1 cup (medium or hot variety)
- Green chilies, 1 can (diced and pureed)
- Garlic cloves, 2 (minced)
- Onion powder, 1 tablespoon
- Chicken, 8 oz (cooked and diced into chunks)
- Colby cheese, 1/2 lb 2% (shredded)
- Tortilla Strips to garnish
- Cilantro to garnish
Instructions
Step 1
Combine the four soup cans in a pan over low heat, whisking until smooth.
Step 2
Then, add the chicken broth, tomatoes, salsa, green chilies, onion powder and minced garlic to the pan.
Step 3
Bring the mixture to a boil, stirring to prevent the soup from sticking.
Step 4
For one hour, reduce the heat and simmer the ingredients together.
Step 5
Stir in the chicken breast chunks after an hour of simmering, and simmer for another 30 minutes.
In Closing
It’s only fitting that the recipe we share with you is a popular dish – Max and Erma’s Tortilla Soup Recipe! This hearty soup is one that can be made on any given day since it often uses many of the ingredients found in a typical kitchen. It’s also a great recipe for entertaining guests because it’s always a crowd-pleaser and can be served with a variety of tortilla chips. If you like this recipe, be sure to share it with your friends using the social media links below!
Also Read: Willie Mae’s Fried Chicken Recipe
Max and Erma’s Tortilla Soup Recipe
Ingredients
- 1 can Cream of mushroom soup (10 3/4 ounce cans)
- 2 cans cream of chicken soup (10 3/4 ounce cans)
- 1 can Cheddar soup
- 2 cups Chicken broth
- 1/2 can Rotel tomatoes
- 1 cup Picante Salsa medium or hot variety
- 1 can Green chilies diced and pureed
- 2 Garlic cloves minced
- 1 tablespoon Onion powder
- 8 oz Chicken cooked and diced into chunks
- 1/2 lb 2% Colby cheese shredded
- Tortilla Strips to garnish
- Cilantro to garnish
Instructions
- Combine the four soup cans in a pan over low heat, whisking until smooth.
- Then, add the chicken broth, tomatoes, salsa, green chilies, onion powder and minced garlic to the pan.
- Bring the mixture to a boil, stirring to prevent the soup from sticking.
- For one hour, reduce the heat and simmer the ingredients together.
- Stir in the chicken breast chunks after an hour of simmering, and simmer for another 30 minutes.