I’m perfectly content to make a full meal out of a bowl of soup, whether it’s this copycat tortilla soup or my chicken orzo soup with lemon, but the boys in the family typically like to toss a sandwich (whatever is on hand) alongside theirs. They need a little more substance, to hear them tell it! If you’re like my guys, you could certainly toss a sammy or even a quick quesadilla alongside your bowl tasty soup for a more complete meal.

All in all, it takes roughly an hour and a half to pull together. I kind of call this a pour and go recipe, for the most part. If you can open some cans and stir, you’ve pretty much got this one licked.

THE FIRST POUR

Combine all 4 cans of soup in a large saucepan over low heat and whisk until smooth. As an aside, I know it seems extremely odd to add Cream of Mushroom soup to this recipe, but I promise you it works and you’ll never know that the mushrooms are in there. I haven’t done it, but if you are TOTALLY against it, you might try an additional can of Cream of Chicken or even Cream of Celery as a substitute.

THE SECOND POUR

Add in the chicken broth, salsa, green chilies, Rotel tomatoes, garlic, onion powder and cayenne pepper and mix to combine. Bring mixture to a boil and continue stirring to prevent sticking. Reduce heat to low and simmer for an hour. When it comes to the cayenne, I typically don’t measure. I add a bit of seasoning and continue sprinkling more in throughout the cooking process, as needed. Again, we tend to like things a little spicier in this family, so add yours as you see fit for your own family.

See how easy so far? Dump and stir!

THE THIRD POUR

Add pre-cooked chicken to the soup and simmer for an additional 30 minutes. Whatever type of chicken you have available is fine – rotisserie, pre-cooked breasts or thighs or even canned, if you’re so inclined. Drain first, though, please!

COPYCAT TORTILLA SOUP – SERVE IT UP

Ladle soup into individual bowls and top with a handful of shredded cheese (this IS needed) and deep friend tortilla strips. I always top mine with a little black pepper, too.

My copycat tortilla soup recipe is another one of those that’s ideal for a quick weeknight meal. Get it on the stove and simmering as soon as you get home from work and go about your business – ya know, laundry, cleaning, dusting, sweeping – the fun stuff Pop back in an hour or so and add in the chicken and let simmer for an additional 30 minutes. Those weeknight meals are all about recipes that don’t require a ton of effort and this definitely fits the bill.

If you’re a fan of Max & Erma’s tortilla soup, I highly recommend you give this one a try. No, it’s not identical, but it’s a pretty good facsimile. We’ve got plenty of winter weather headed our way, so keep this one in your back pocket…errr…recipe box!

Until next time, bon apetit! And enjoy the soup!

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Tortilla Soup

This tasty tortilla soup is similar to that much loved one over at Max & Erma's!

Course Soup

Cuisine American

Keyword soup, tortilla soup

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6

Author Lori Wallace-Roberts

Ingredients

• 2 cans cream of chicken soup
• 1 can cheddar soup
• 1 can cream of mushroom
• 21/2 cups chicken broth
• 1 can Rotel tomatoes
• 1 coup salsa
• 1 can diced green chilies
• 1 tbsp onion powder
• 2 ea garlic cloves, minced
• 8 oz cooked chicken, diced or shredded
• 8 oz cheddar jack cheese, shredded
• tortilla strips
• black pepper, to taste
• cayenne pepper, to taste

Instructions

• Combine all 4 cans of soup in a large saucepan over low heat and whisk until smooth.
• Mix in the chicken broth, Rotel tomatoes, green chilies, salsa, garlic, onion powder and cayenne pepper.
• Bring mixture to a boil and continue stirring to keep it from sticking.
• Reduce heat to low and simmer for about an hour.
• Mix in the chicken breast and simmer for an additional 30 minutes.
• While soup is simmering, slice up some fresh tortillas and deep fry in a few inches of oil for 2-3 minutes or until golden. Drain on paper towel.
• Assemble individual servings. Ladle soup into bowl and top with a handful of cheese, along with deep fried tortilla chips for crunch.

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