Max And Erma’s Copy Cat Chicken Tortilla Soup Recipe

Cheesy Chicken Tortilla Soup is a delicious, spicy comfort food. On a cold night, you'll love this soup to keep you warm.


– 2 Tablespoons vegetable oil – 1 small yellow onion, chopped – 1 red bell pepper, chopped – 1 clove garlic, minced – 3 Tablespoons cornstarch – 6 cups low sodium chicken broth – 2 cups chopped or shredded cooked chicken – 4 corn tortillas, chopped into small piece – 3 Tablespoons fresh lime juice – 1 (14.5 ounce) can diced tomatoe – 1 can diced green chile – 3/4 teaspoon ground cumin – 1/2 teaspoon ground cayenne pepper (optional) – 1/2 teaspoon oregano – 3/4 teaspoon salt – 12 oz. mild cheddar cheese, shredded – Fresh cilantro, chopped, for garnish – Tortilla strips or chips, for garnish


In a big pot, heat oil on medium. Add onion and pepper and sauté 6-7 minutes until transparent. Add garlic and sauté another minute until fragrant.

Step 1

Dissolve cornstarch in chicken stock and add to pot. Stir in chicken, cut tortillas, lime juice, tomatoes, green chiles, cumin, cayenne, oregano, and salt.

Step 2

Increase heat to medium-high. After the soup bubbles, lower the heat and simmer for 20 minutes, stirring regularly, until tortillas are soft and mostly melted.

Step 3

Reduce heat to medium-low and add cheese. Run the spatula down the pan's bottom and sides to melt the cheese into the soup.  

Step 4

Run your spatula around the pan's bottom occasionally to prevent cheese from sticking. Serving with crispy Mexican chips and chopped cilantro.

Step 5

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