MAX & ERMA’S–STYLE TORTILLA SOUP

Serves: 8–10

Ingredients

Soup Base

• 2 (10–11 oz) cans cream of mushroom soup

• 2 (10–11 oz) cans cream of chicken soup

• 2 (10–11 oz) cans cream of celery soup

• 2 (10–11 oz) cans cheddar cheese soup

• 4 cups chicken broth

• 1 (15 oz) can diced tomatoes

• 1 cup medium salsa

• 1 (4 oz) can diced green chilies

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1–1½ tsp chili powder

• ½ tsp cumin

• Salt & pepper to taste

Protein

• 3–4 cups cooked shredded chicken (about 4 breasts)

Tortillas

• 8 small flour tortillas, cut into thin strips

Optional Garnishes

• Shredded Colby Jack or Mexican blend cheese

• Sour cream

• Fresh cilantro

• Avocado

• Crispy tortilla strips

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Instructions

1. In a large soup pot, whisk together all condensed soups and chicken broth until smooth.

2. Add tomatoes, salsa, green chilies, onion, garlic, and spices.

3. Bring to a gentle boil, then reduce heat and simmer 30–40 minutes.

4. Stir in shredded chicken and half of the tortilla strips.

5. Simmer an additional 20–30 minutes until thick and creamy.

6. Adjust seasoning. Add more broth if needed.

7. Serve topped with cheese, crispy tortilla strips, and desired garnishes.

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VEGETARIAN VERSION

Serves: 8–10

Ingredients

Soup Base

• 2 (10–11 oz) cans cream of mushroom soup

• 2 (10–11 oz) cans cream of celery soup

• 2 (10–11 oz) cans cheddar cheese soup

• 4 cups vegetable broth

• 1 (15 oz) can diced tomatoes

• 1 cup medium salsa

• 1 (4 oz) can diced green chilies

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1–1½ tsp chili powder

• ½ tsp cumin

• ½ tsp smoked paprika

• Salt & pepper to taste

Hearty Add-Ins (choose or combine)

• 2 cans black beans, drained (slightly mash one can for thickness)

• 1½ cups finely chopped mushrooms

• 1 package soy curls or shredded jackfruit (optional, for texture)

Tortillas

• 8 small flour tortillas, cut into thin strips

Optional Garnishes

• Shredded Colby Jack or Mexican blend cheese

• Sour cream or Greek yogurt

• Fresh cilantro

• Avocado

• Crispy tortilla strips

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Instructions

1. In a large soup pot, whisk together condensed soups and vegetable broth until smooth.

2. Add tomatoes, salsa, green chilies, onion, garlic, and spices.

3. Bring to a gentle boil, then reduce heat and simmer 30–40 minutes.

4. Stir in beans, mushrooms (and soy curls/jackfruit if using).

5. Add half of the tortilla strips.

6. Simmer 20–30 minutes until thick and creamy.

7. Adjust seasoning and consistency with additional broth if needed.

8. Serve topped with cheese, crispy tortilla strips, and desired garnishes.

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Notes for Both Versions

• Soup thickens more as it sits.

• Freezes well (cool completely before freezing).

• For extra heat: add cayenne or diced jalapeño.

• For thinner soup: add broth ½ cup at a time.