Amazing Tortilla Soup

Print PrintShare with Friends


This is my version of Chicken Tortilla soup. It's very similar to the soup served at Max & Erma's restaurant chain. I threw it together one day using mostly leftovers from my fridge. It was a hit.. So now everytime I roast a chicken, I make this the next day.

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   cooked chicken (leftover roasted or rotisserie)
  • add   8 corn tortillas
  • add   2 inches piece Velveeta cheese
  • add   1 (10 ounce) can Rotel tomatoes & chilies
  • add   1 medium onion
  • add   sour cream (optional)
  • add   1/8 teaspoon black pepper
  • add   1/2 teaspoon minced garlic
  • add   1 bunch cilantro
  • add   oil
  • add   1/2 teaspoon crushed red pepper flakes
  • add   1/2 teaspoon chili powder
  • add   1/2 teaspoon cumin


  1. Put chicken, skin bones and all, into a pot with 2 quarts of lightly salted water, and bring to boil. Important: the skin and bones make the broth taste great. that's where the flavor is. this wont work using skinless, boneless chicken breasts.
  2. Reduce heat and simmer until chicken is starting to loosen from the bones and broth looks. well. like broth. (about 20 minutes).
  3. Carefully, remove chicken from broth making sure to get any little bones that may be on the bottom of the pot. Set chicken aside to let cool.
  4. Add onion, Rotel, cumin, garlic, chili powder, and black pepper to the pot. Add 1/2 tsp crushed pepper for medium heat, less if you like it mild, or more if you like it spicy. I use 1 teaspoons.
  5. Stir, and let simmer until chicken is cool enough to handle.
  6. Tear off chicken meat and place back into pot discarding skin and bones.
  7. Cut off about a 2 inch section from a log of Velveta cheese, then cut into cubes.
  8. Add cheese, and cilantro to soup and stir over low heat until cheese is melted into the soup. Let simmer stirring often.
  9. Stack corn tortillas and slice into thin shreds with a sharp knife. Cook tortilla shreds in a small amount of hot oil until crisp. Drain on paper towels.
  10. To serve, ladle soup into individual bowls and top with a dallop of sour cream (optional) and the tortilla strips.