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.
Ingredients
- 2 (10 3/4 ounce) cans Campbell's Cream of Mushroom Soup
- 2 (10 3/4 ounce) cans Campbell's Cream of Chicken Soup
- 2 (10 3/4 ounce) cans Campbell's condensed cream of celery soup
- 2 (10 3/4 ounce) cans Campbell's cheddar cheese soup
- 2 (15 ounce) cans chicken broth
- 1 (15 ounce) can diced tomatoes
- 1 cup picante salsa (Pace brand medium hot)
- 1 (4 1/2 ounce) can green chilies (Ortega brand)
- 1 medium onion, chopped
- 4 fresh garlic cloves, minced
- 1 teaspoon red new mexico chile powder (NOTE -- This is not the same as ordinary red chili powder. It can often be found in specialty foods)
- salt and pepper, to your taste
- 1/4 cup fresh cilantro, chopped
- 4 cooked chicken breasts, cut into small chunks
- 10 flour tortillas
- 1 1/2 cups vegetable oil
- 1/2 lb colby cheese
Preparation
In a large (8-10 quart) stockpot combine and whisk together until smooth all eight cans of soup.
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.
Add cilantro and chicken breast chunks. Simmer another hour.
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.
To serve: Ladle soup into bowls, top with shredded cheese and fried tortilla strips.
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