Max and Ermas Chicken Tortilla Soup or Enchilada Soup
Warm, comforting, and bursting with bold southwestern flavor, Max and Erma's Chicken Tortilla Soup (or Enchilada Soup) is the perfect balance of creamy richness and zesty spices. This silky soup features tender shredded chicken, velvety cheddar cheese, and a harmonious blend of cumin, chili powder, and paprika for a deep, smoky punch. Diced tomatoes and a dash of heavy cream create an irresistible base, while crispy, golden-fried tortilla strips add the perfect crunch to every bite. Ready in just 45 minutes, this restaurant-inspired recipe is easy to make and ideal for a cozy weeknight dinner or a crowd-pleasing appetizer. Garnished with fresh cilantro and a squeeze of lime, this soup is a vibrant, flavor-packed meal that’s sure to impress. Pair it with your favorite toppings, like avocado or sour cream, and savor a dish that’s as satisfying as it is simple to prepare!
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 Yellow onion, diced
- 4 cloves Garlic, minced
- 0.25 cup All-purpose flour
- 4 cups Chicken broth
- 1 14.5-ounce can Diced tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 1 cup Heavy cream
- 2 cups Cooked chicken, shredded
- 1 cup Cheddar cheese, shredded
- 4 Corn tortillas, cut into strips
- 0.5 cup Vegetable oil (for frying tortilla strips)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped (for garnish)
- 4 Lime wedges (optional, for serving)
Instructions
In a large pot, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Sprinkle the flour over the onions and garlic, stirring constantly to blend. Cook the flour mixture for 1-2 minutes to remove the raw taste.
Gradually whisk in the chicken broth until smooth. Add the diced tomatoes, tomato paste, cumin, chili powder, paprika, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
Stir in the heavy cream, shredded chicken, and shredded cheddar cheese. Simmer for another 5 minutes until the cheese has melted and the soup is creamy.
In a separate medium skillet, heat the vegetable oil over medium-high heat. Fry the tortilla strips in batches until golden and crispy, about 1-2 minutes per batch. Remove with a slotted spoon and drain on paper towels.
Ladle the soup into bowls and top with crispy tortilla strips. Garnish with fresh cilantro and serve with lime wedges if desired.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 19.5 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 931 mg | 40% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.9 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 207 mg | 16% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 610 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
