This creamy, cheesy Chicken Tortilla Soup is inspired by Max & Erma’s famous restaurant version. Loaded with tender shredded chicken, melted cheddar, corn tortillas, tomatoes, chilies, and spices—all simmered in a savory broth. Topped with crispy tortilla strips and cilantro for the ultimate cozy Tex‑Mex comfort.
Ingredients
Directions
Sauté vegetables: In a large pot, heat oil over medium. Sauté onion and bell pepper about 5–6 minutes until softened. Add garlic; cook 1 more minute until fragrant.
Thicken broth: Whisk cornstarch into the chicken broth until smooth. Add to the pot along with shredded chicken, torn tortillas, tomatoes, green chiles, cumin, cayenne, oregano, and salt.
Simmer: Bring mixture to medium-high heat. Stir often to prevent sticking. Once simmering, reduce heat and let cook ~20 minutes, stirring occasionally. The tortillas will soften and help thicken the soup.
Add cheese: Lower heat to medium-low. Stir in shredded cheddar, running spatula along the pot bottom to prevent cheese buildup. Cook until cheese fully melts and soup is creamy.
Serve: Ladle soup into bowls. Garnish with fresh cilantro and crispy tortilla strips or chips.
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