Copycat Max & Erma’s Chicken Tortilla Soup (Cheesy, Creamy & Flavorful)

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

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 1 red bell pepper (or Anaheim pepper), diced
• 4 garlic cloves, minced
• 3 tablespoons cornstarch
• 6 cups low-sodium chicken broth
• 2–3 cups shredded cooked chicken (rotisserie or poached)
• 4 small corn tortillas, torn into bite-size pieces
• 1 (15 oz) can diced tomatoes
• 1 (4 oz) can diced green chiles
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground cayenne pepper (optional, adjust heat)
• 1/2 teaspoon dried oregano
• 3/4 teaspoon kosher salt, or to taste
• 12 oz shredded mild cheddar cheese
• Fresh cilantro, chopped (for garnish)
• Crunchy tortilla chips or strips (for serving)

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve: Ladle soup into bowls. Garnish with fresh cilantro and crispy tortilla strips or chips.