I love Max and Erma's tortilla soup. Unfortunately, there is no Max and Erma's around this area in North Carolina. So, I searched on the web and eventually found this recipe that is supposed to mimic its recipe. I copied it without saving the reference to see who made the recipe....but it was delicious and so I thought I would share. For us, it was a bit salty and fattening. So, next we will try to use some of the more healthy request soups, lower in fat and sodium.
Here is the recipe. All said and done, it cost about $25 to make and we had over 10 bowls.
2 cans Campbell's Cream of Mushroom soup
2 cans Campbell's Cream of Chicken soup
2 cans Campbell's Cream of Celery soup
2 cans Campbell's Cheddar Cheese soup
2 (15 ounce) cans chicken broth
1 (15 ounce) can diced tomatoes
1 cup Pace medium picante salsa
1 (4.5 ounce) can Ortega green chiles
1 medium onion, chopped
4 cloves fresh garlic, minced
1 teaspoon red chile powder, more or less to your taste
Salt and pepper to your taste
1/4 cup fresh, chopped cilantro
4 cooked chicken breasts, cut into
1 package flour tortillas
1/2 pound longhorn style Colby cheese
In a large stockpot combine and whisk together until smooth all eight cans of soup. Add chicken broth. Add tomatoes, salsa, green chiles, onion, garlic, chili powder, salt and pepper.
Bring all ingredients to a full boil, reduce heat, and simmer for 1 hour.
Add cilantro and chicken breast chunks. Simmer another hour.
While soup is simmering, make your soup toppings: Cut flour tortillas into small thin strips and deep fry in hot oil until lightly browned.
To serve: Ladle soup into bowls, top with shredded cheese and fried tortilla strips. I double this recipe and use a 12-quart stockpot. Enjoy!