Max and Erma’s Chicken Tortilla Soup Recipe
Max and Erma’s Chicken Tortilla Soup is a rich, creamy, and flavorful dish combining shredded chicken, vibrant spices, and melted cheese, topped with crispy tortilla strips for a comforting and indulgent dining experience.
Make our Max and Erma’s Chicken Tortilla Soup Recipe at home. With our Secret Restaurant Recipe your Chicken Tortilla Soup will taste just like Max and Erma’s.
Photo by Barb Watson
Max and Erma’s Chicken Tortilla Soup
A Local & Regional Favorite Copycat Recipe
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Max and Erma’s
Max & Erma’s, founded in 1972 in Columbus, Ohio, by Todd Barnum and Barry Zacks, began as a quirky restaurant in the historic German Village neighborhood. Taking its name from the previous owners, Max and Erma Visocnik, the founders created a unique dining experience featuring tchotchke-filled decor and iconic offerings like the “bathtub sundae bar.” Known for its comfort food, including burgers, chicken tortilla soup, and decadent desserts, the chain gained a strong following. By the mid-2000s, it expanded to over 100 locations across the U.S.
Despite its success, Max & Erma’s faced financial challenges, leading to its acquisition by American Blue Ribbon Holdings in 2010. Underperforming locations were closed, and in 2016, a significant contraction of the chain occurred, with abrupt closures of 19 outlets. The original German Village location closed in 2017, marking the end of an era. Today, only a handful of locations remain, primarily in Indiana, Michigan, and Ohio, including one at the Dayton airport.
Max & Erma’s decline reflects the competitive pressures of the casual dining industry. However, its legacy endures for loyal fans who fondly remember its signature dishes, playful ambiance, and role as a cornerstone of Midwest dining culture.
Chicken Tortilla Soup
Chicken Tortilla Soup is a beloved dish that combines the flavors of Mexican cuisine with the comfort of a hearty soup. At its core, this soup typically features tender chicken simmered in a flavorful broth alongside a variety of vegetables and spices.
The base of Chicken Tortilla Soup often begins with a rich and savory chicken broth, infused with aromatics like onions, garlic, and chili peppers for depth of flavor. Tender pieces of chicken are then added to the broth, either shredded or diced, providing protein and heartiness to the soup.
One of the defining characteristics of Chicken Tortilla Soup is the addition of tortilla strips, which add a satisfying crunch and texture to each bite. These strips are typically made by frying or baking corn tortillas until crispy, then sprinkled on top of the soup just before serving.
Other common ingredients found in Chicken Tortilla Soup include diced tomatoes, corn, black beans, and bell peppers, which contribute sweetness, color, and nutrients to the dish. Spices such as cumin, chili powder, and paprika are often used to season the soup, adding warmth and complexity to the flavor profile.
To finish, Chicken Tortilla Soup is often garnished with a variety of toppings, including shredded cheese, sliced avocado, chopped cilantro, and a dollop of sour cream, allowing each diner to customize their bowl to their liking.
Overall, Chicken Tortilla Soup is a comforting and satisfying meal that offers a balance of flavors, textures, and nutrients. Whether enjoyed as a starter or a main course, this soup is sure to warm the soul and delight the taste buds with its bold and vibrant taste of Mexican cuisine.
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Max and Erma's Chicken Tortilla Soup Recipe
Max and Erma's Chicken Tortilla Soup is a rich, creamy, and flavorful dish combining shredded chicken, vibrant spices, and melted cheese, topped with crispy tortilla strips for a comforting and indulgent dining experience. Make our Max and Erma's Chicken Tortilla Soup Recipe at home. With our Secret Restaurant Recipe your Chicken Tortilla Soup will taste just like Max and Erma's.
Ingredients
- 2 tablespoons Unsalted Butter
- 1 medium Onion finely diced
- 2 cloves Garlic peeled and minced
- 1 medium Red Bell Pepper finely diced
- 1 medium Green Bell Pepper finely diced
- 2 teaspoons Chili Powder
- 1 teaspoon ground Cumin
- 1 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper
- 3 tablespoons All-Purpose Flour
- 4 cups Chicken Broth
- 2 cups Half-and-Half
- One 14 1/2-ounce can diced Tomatoes with Green Chilies undrained
- 1 1/2 cups shredded cooked Chicken
- 1 1/2 cups frozen Corn Kernels
- 1 1/2 cups shredded Cheddar Cheese
- 1 1/2 cups shredded Monterey Jack Cheese
- Kosher Salt and freshly ground Black Pepper to taste
- Tortilla Strips or crushed Tortilla Chips to serve
- Fresh Cilantro chopped, to garnish
- Lime Wedges to serve
- Sour Cream to serve
- Shredded Cheddar Cheese and/or Monterey Jack Cheese to serv
Instructions
- Add butter to a large pot or Dutch oven. Place over medium heat.
- When butter has melted and is hot (do not burn), add onion, garlic, red bell pepper and green bell pepper. Cook, stirring frequently, until softened, about 5 minutes.
- Stir in chili powder, cumin, smoked paprika and cayenne pepper.
- Sprinkle flour over the vegetable mixture. Cook, stirring constantly, for 1 to 2 minutes to remove the raw flour taste.
- Gradually whisk in chicken broth until smooth. Bring to a simmer.
- Stir in half-and-half and diced tomatoes with green chilies. Simmer for 10 minutes, stirring occasionally.
- Stir in shredded chicken and frozen corn. Simmer for another 5 minutes until heated through.
- Reduce heat to low.
- Gradually stir in cheddar and Monterey Jack cheeses. Continue to stir until cheese is completely melted and soup is creamy.
- Taste. Season with salt and pepper, to taste.
- Ladle soup into bowls.
- Top with tortilla strips, fresh cilantro, lime wedges, sour cream and additional cheese, as desired.
Max and Erma's Chicken Tortilla Soup
A Local & Regional Favorite Copycat Recipe
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Photo of “chicken tortilla soup” is by Barb Watson and is used by permission under the Attribution-NonCommercial 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc/2.0/legalcode.en. Photo of “Max & Erma’s Resturant 1” is by Jimmy Cardosi and is used by permission under the Attribution-NonCommercial 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc/2.0/legalcode.en. Thank you, Barb and Jim. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is original to Secret Copycat Restaurant Recipes. Recipe created by Secret Copycat Restaurant Recipes based on information from the restaurant and other sources on the internet – many courtesy of the Wayback Machine. Additional Information is from original research done by Secret Copycat Restaurant Recipes and/or courtesy of Wikipedia and is used by permission. Additional Information is from original research done by SCRR and/or courtesy of Wikipedia and is used by permission.
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