We’ve always loved the hearty comfort of Max & Erma’s tortilla soup, a classic from the beloved restaurant chain that warms you up with its rich flavors and Tex-Mex vibes. Originating from their menu, this version swaps in creamy Velveeta for an easy, velvety twist that brings restaurant magic home.
Our take keeps things simple yet satisfying, blending spices and cheese into a bowl that’ll have you coming back for seconds. Whether you’re recreating a favorite memory or trying something new, it’s the perfect recipe for cozy nights.
Ingredients
In our exploration of the classic Max and Erma’s tortilla soup recipe with its signature Velveeta twist, we begin by gathering the essential ingredients that deliver that rich, creamy Tex-Mex comfort. These components, ordered as they appear in the preparation process, ensure a velvety texture and bold flavors perfect for recreating this beloved dish at home.
We recommend using fresh, high-quality items to achieve the authentic taste. Below is our curated list, with prep specifics noted for clarity:
- Onions: 1 large onion, diced finely (forms the flavorful base when sautéed first).
- Garlic: 3 cloves, minced (adds aromatic depth right after the onions).
- Jalapeño peppers: 2 medium peppers, seeded and chopped (provides a mild heat that enhances the soup’s Tex-Mex profile).
- Bell pepper: 1 red bell pepper, diced (contributes sweetness and vibrant color to the mix).
- Chicken breasts: 1 pound, boneless and cut into bite-sized pieces (serves as the protein, cooked early for tenderness).
- Diced tomatoes: 1 can (14.5 ounces), undrained (infuses juicy acidity, used in the initial simmering stage).
- Chicken broth: 4 cups, low-sodium (the liquid foundation, added after sautéing for a hearty base).
- Corn kernels: 1 cup, frozen or canned and drained (offers a sweet crunch, stirred in midway for texture).
- Black beans: 1 can (15 ounces), rinsed and drained (adds heartiness and fiber, incorporated during the simmer).
- Velveeta cheese: 8 ounces, cubed (the star for that creamy, melt-in-your-mouth finish, melted in towards the end).
- Spices: 1 tablespoon chili powder, 1 teaspoon ground cumin, and 1 teaspoon smoked paprika all combined (seasoning blend added for authentic flavor depth).
- Tortilla strips: 2 cups, store-bought or homemade and lightly crisped (used as a garnish for the final topping).
This selection highlights how Velveeta transforms the soup into a luscious delight, balancing the spices and vegetables for an irresistible result.
Equipment Needed
To bring our Max & Erma’s Tortilla Soup with Velveeta to life, we need a few essential tools that make preparation smooth and efficient. After selecting our fresh ingredients like onions, garlic, and Velveeta, gathering the right equipment ensures we can chop, simmer, and blend with ease.
Here’s a concise list of the key items we recommend:
- Large Stockpot or Dutch Oven: This is crucial for simmering the soup base. We suggest a 6-quart size to accommodate the broth, vegetables, and proteins without overflow.
- Chef’s Knife: For precisely chopping ingredients such as jalapeño peppers and onions. A sharp, 8-inch blade helps us work quickly and safely.
- Cutting Board: A sturdy, non-slip board provides a stable surface for all our prep work, keeping things organized as we handle multiple ingredients.
- Measuring Cups and Spoons: Accurate measurements are key for our spices and liquids—use a set that includes 1-cup and 1-tablespoon options to maintain the soup’s balanced flavors.
- Immersion Blender or Regular Blender: If we want a smoother texture, an immersion blender is ideal for pureeing the soup directly in the pot, saving time and reducing mess.
- Ladle: Perfect for serving the creamy Velveeta-infused soup into bowls, ensuring even portions.
- Tongs or Slotted Spoon: These help us handle garnishes like tortilla strips or chicken pieces with precision.
By having these tools on hand, we can transition seamlessly from prepping ingredients to cooking our flavorful tortilla soup. Each piece plays a role in achieving that authentic, restaurant-quality result.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through the straightforward steps to craft our creamy Max & Erma’s Tortilla Soup with Velveeta, ensuring a restaurant-quality dish bursting with bold Tex-Mex flavors.
Prepare Ingredients
First, we focus on prepping our ingredients to build the soup’s rich base. Begin by chopping 1 medium onion, 2 cloves of garlic, 1 jalapeño pepper (seeded for milder heat), and 1 bell pepper into small, uniform pieces—this ensures even cooking and releases their vibrant aromas. Next, dice 1 pound of chicken breasts into bite-sized cubes, seasoning them lightly with 1 teaspoon each of salt and black pepper for enhanced flavor.
For the canned items, drain and rinse 1 can (15 ounces) of black beans and 1 can (15 ounces) of corn kernels to remove excess liquid, preventing a watery soup. Open 1 can (14.5 ounces) of diced tomatoes and set aside. Finally, cube 8 ounces of Velveeta cheese into 1-inch pieces for quick melting, allowing it to contribute its signature velvety texture that makes this soup irresistibly creamy.
Cook the Soup
We start by heating 2 tablespoons of oil in a large stockpot over medium heat, then add the chopped onion, garlic, jalapeño, and bell pepper. Sauté for 5 minutes until they soften and fill the kitchen with a fragrant, smoky scent that promises the soup’s hearty depth. Add the diced chicken and cook for another 5-7 minutes, stirring occasionally, until it turns golden and opaque, locking in its juicy tenderness.
Pour in 4 cups of chicken broth, the diced tomatoes (with their juices), drained black beans, and corn. Stir in 1 teaspoon of cumin, 1 teaspoon of chili powder, and ½ teaspoon of paprika for a bold, spicy kick that evokes authentic Tex-Mex essence. Bring the mixture to a boil, then reduce heat and simmer uncovered for 15-20 minutes, allowing the flavors to meld into a rich, savory broth that thickens slightly.
To achieve the soup’s luxurious creaminess, remove the pot from heat and use an immersion blender to puree about half the mixture until smooth, leaving some chunks for texture—be cautious of splatters for safety. Return to low heat and stir in the cubed Velveeta, melting it gradually for 3-5 minutes until the soup becomes silky and coats your spoon, delivering that comforting, cheesy indulgence.
Assemble and Serve
Once the soup is cooked to perfection, we ladle it into bowls, topping each serving with crispy tortilla strips for a satisfying crunch that contrasts the soup’s smooth warmth. Garnish with fresh cilantro, a squeeze of lime, and sliced avocado for added brightness and a pop of color that elevates the dish’s visual appeal and fresh flavors.
Stir gently to incorporate the garnishes, then serve immediately while hot, letting the creamy texture and spicy notes delight your senses—perfect for cozy gatherings or a quick weeknight meal that brings restaurant vibes home.
Make-Ahead Instructions
To simplify your experience with our Max & Erma’s Tortilla Soup Recipe featuring Velveeta, we recommend preparing components in advance. This approach allows you to enjoy the rich, creamy Tex-Mex flavors without last-minute rush, ensuring the soup retains its velvety texture and bold taste.
Preparing Ingredients Ahead
We suggest prepping the fresh elements first to save time on busy days. Here’s how:
- Chop vegetables: Dice onions, garlic, jalapeño peppers, and bell pepper. Store them in an airtight container in the refrigerator for up to 2 days to preserve their crispness and flavor.
- Season and cook chicken: Cut chicken breasts into pieces, season with spices, and cook them fully. Let cool, then store in a sealed bag or container in the fridge for up to 3 days, or freeze for up to 3 months to maintain tenderness.
- Measure dry goods: Combine spices, corn kernels, black beans, and diced tomatoes in separate containers. Keep them refrigerated or at room temperature based on the ingredient, ready for quick assembly.
Cooking and Storing the Soup Base
For optimal make-ahead strategy, focus on cooking the base while keeping the creamy Velveeta element fresh. Follow these steps:
- Sauté the chopped vegetables in a large stockpot as outlined in our main instructions until softened and aromatic.
- Add the cooked chicken, chicken broth, and other base ingredients like tomatoes, corn, and beans. Simmer until flavors meld, then use an immersion blender to achieve a smooth consistency.
- Allow the soup base to cool completely before transferring it to airtight containers. Refrigerate for up to 3 days or freeze for up to 3 months to lock in the hearty, comforting essence.
| Storage Method | Duration | Tips for Quality |
|---|---|---|
| Refrigeration | Up to 3 days | Store in shallow containers for even cooling and quick reheating; stir well before use to blend flavors. |
| Freezing | Up to 3 months | Use freezer-safe bags or containers; leave headspace for expansion and thaw overnight in the refrigerator to prevent texture loss. |
Reheating and Finishing Touches
When you’re ready to serve, reheat the soup base gently to preserve its creamy potential. Heat on the stovetop over medium-low until warmed through, then stir in cubed Velveeta until fully melted for that signature velvety finish. Garnish with crispy tortilla strips, fresh cilantro, lime, and avocado just before serving to enhance the vibrant colors and textures, making each bowl as inviting as the original restaurant version.
Conclusion
We’re thrilled you’ve joined us on this flavorful journey with our take on Max & Erma’s tortilla soup recipe using Velveeta.
It’s a simple way to add warmth and excitement to any meal, letting you customize and make it your own.
By trying it out, you’ll discover how easy it is to recreate those comforting moments right at home.
Frequently Asked Questions
What is Max & Erma’s tortilla soup?
Max & Erma’s tortilla soup is a comforting Tex-Mex favorite known for its rich, creamy flavors. This simplified home version uses Velveeta for a velvety texture, featuring ingredients like chicken, vegetables, and spices. It’s perfect for cozy nights, evoking restaurant memories with bold tastes and garnishes like tortilla strips.
What ingredients are needed for the recipe?
Key ingredients include onions, garlic, jalapeño, bell pepper, chicken breasts, diced tomatoes, chicken broth, corn kernels, black beans, Velveeta cheese, and spices. Fresh, high-quality items ensure authentic flavor and creamy texture. Tortilla strips, cilantro, lime, and avocado are used as garnishes for added appeal.
What equipment is required to make the soup?
You’ll need a large stockpot or Dutch oven for simmering, a chef’s knife and cutting board for prep, measuring cups and spoons for accuracy, an immersion blender for smooth texture, and ladles or tongs for serving. These tools help create an efficient, restaurant-quality result at home.
How do I prepare Max & Erma’s tortilla soup?
Start by chopping vegetables and seasoning chicken. Sauté veggies, add chicken and broth with spices, then simmer. Use an immersion blender for smoothness, melt in Velveeta for creaminess, and serve with tortilla strips, cilantro, lime, and avocado. It’s ready in under an hour for a hearty meal.
Can I make this soup ahead of time?
Yes, prep ingredients like chopped vegetables and cooked chicken in advance for easy assembly. Cook the soup base and store it refrigerated for up to 3 days or frozen for up to 3 months. Add Velveeta just before serving to maintain creaminess, and reheat gently on the stove.
How should I store and reheat the soup?
Refrigerate cooled soup in an airtight container for up to 3 days. For longer storage, freeze in portions for up to 3 months. Reheat on the stovetop over low heat, stirring occasionally, and add fresh Velveeta and garnishes right before serving to preserve texture and flavor.
Are there any variations or tips for the recipe?
For variations, swap chicken for turkey or add more spices for heat. Use fresh ingredients for best results and ensure Velveeta is added last to avoid separation. Top with extras like sour cream or cheese for personalization. This recipe is forgiving and scales well for gatherings.