Max Ermas Tortilla Soup Recipe
Max Ermas Tortilla Soup Recipe is a creamy, cheesy bowl with savory chicken stock, melting Velveeta cheese, and bright Rotel diced tomatoes with green chilies. This easy weeknight dinner delivers comfort with a touch of spice and crispy topping potential, perfect for cozy nights when you want something quick and satisfying. Make it for a fuss free meal that feels indulgent and familiar.
Equipment
- 5.5 Quart Pot
Ingredients
- 1/4 cup unsalted butter Melted to create a rich roux and add a silky mouthfeel, unsalted butter provides the fat needed to cook flour and carry flavors without adding extra sodium; it also lends a subtle creamy aroma that rounds out the soup’s profile.
- 1/4 cup all-purpose flour Whisked into the melted butter to form a roux and thicken the base, all-purpose flour gives the broth body and smooth texture while helping the milk and cheese bind into a cohesive soup.
- 3 cups chicken stock Simmered as the primary liquid component, chicken stock contributes savory depth and umami that forms the soup’s backbone, enhancing the other ingredients and providing a seasoned foundation for the creamy elements.
- 1 cup whole milk Steamed or warmed into the roux to develop a creamy consistency, whole milk supplies richness and smoothness, balancing the saltiness of the cheese and adding a mild dairy sweetness to the final soup.
- 2 cups shredded chicken Shredded and stirred in for protein and texture, shredded chicken offers substantial bite and heartiness, absorbing the seasoned broth and making the soup a filling entrée rather than just a side.
- 10 ounces Velveeta cheese Melted into the hot base to create a velvety, cheesy creaminess, Velveeta provides a smooth, stable cheese texture and mild flavor that helps emulsify the soup and give it a signature comfort-food quality.
- 1 (10 ounce) can Rotel diced tomatoes with green chilies Added with its juices to introduce tomato brightness and gentle heat, Rotel diced tomatoes with green chilies contribute acidity, tomato flavor, and a touch of chili spice that lifts and balances the creamy elements.
- 1 teaspoon chili powder Sprinkled in to deliver warm, mildly pungent heat and layered chili flavor, chili powder reinforces the soup’s southwestern character and complements the tomatoes, cumin, and smoked paprika.
- 1/2 teaspoon ground cumin Ground into the seasoning mix to bring earthy, warm, slightly citrusy notes, ground cumin deepens the savory profile and adds an authentic Mexico-inspired aroma that pairs well with the chili powder.
- 1/4 teaspoon dried oregano Crumpled into the soup to provide herbaceous, slightly minty undertones, dried oregano imparts Mediterranean-Mexican herbal balance and supports the tomato and chili flavors without overpowering them.
- 1/4 teaspoon smoked paprika Dusting the soup with smoked paprika adds gentle smoky sweetness and vibrant color, enhancing visual appeal and contributing a subtle smoky layer that echoes roasted chiles or grilled corn flavors.
- 1/4 teaspoon kosher salt Measured to fine-tune seasoning without overpowering, kosher salt elevates all other flavors and ensures balance; using kosher salt allows controlled salting during cooking for optimal taste.
Instructions
- In your 5.5 quart soup pot add your butter and place over medium-high heat.: Listen for a soft sizzle as the butter melts, releasing a warm, slightly sweet aroma that signals the start of flavor building. The foam will subside into a clear pool of golden fat, which is the perfect environment to incorporate the all purpose flour later. If the butter begins to brown and smell nutty, the heat is too high, so reduce the flame to prevent a bitter undertone. I find using a heavy bottom pot distributes heat evenly, avoiding hot spots that burn the butter , and ensuring a stable base for the roux to follow.
- When your butter is melted add the flour and whisk together until combined and frothy.: As you whisk the flour into the melted butter , you will notice the mixture become smooth and slightly bubbly, with a pale golden color. That froth indicates the raw flour taste is cooking away, which is essential for a clean, toasty base. Keep whisking constantly to prevent lumps from forming; a silicone whisk works well here. A common pitfall is stopping the whisking, which leads to clumps that are hard to dissolve later, so maintain movement until the roux smells gently toasted.
- Slowly pour in your chicken stock and whisk to combine. You should see no lumps of flour.: As the chicken stock hits the roux, you will hear a soft hiss and see the mixture smooth out into a glossy liquid. Pour incrementally, whisking continuously, to ensure the flour disperses uniformly without forming lumps. This stage is where the soup develops body, so a silky texture is the goal. If you rush and dump all the stock at once you might trap flour pockets, so patience here leads to a velvety finish.
- Pour in your milk and stir to combine.: Adding the whole milk softens the broth and contributes creaminess, creating a slightly paler, richer soup base. Stir gently until the liquid is homogeneous and you notice a thicker viscosity compared to stock alone. Keep the heat moderate to avoid scalding the milk, which would produce an unpleasant cooked dairy smell. If you see small curdled bits, the temperature was likely too high when added, so lower the heat and whisk briskly to bring it back together.
- Turn your heat down to medium-low and add in your shredded chicken, Velveeta cheese, Rotel diced tomatoes, chili powder, cumin, oregano, smoked paprika and kosher salt. Stir to combine.: Once the base is stable and warm, lowering the temperature prevents separation when you add the remaining ingredients. The shredded chicken will absorb the seasoned broth, and the Velveeta cheese will begin to melt into a glossy emulsion. As the Rotel diced tomatoes with green chilies disperse, you will see small red flecks and experience bright, tangy aromas. Stir gently to integrate the spices evenly. A mistake I have seen is adding everything while the pot is too hot, which can cause the dairy to separate, so keep the heat controlled for a smooth, unified texture.
- Gently simmer and stir to help melt the Velveeta cheese.: You will notice the mixture becoming more cohesive, with the cheese slowly disappearing into the broth and the spices releasing their scents. Use a wooden spoon or heat resistant spatula to reach the pot sides and prevent sticking. The sound will be a gentle, steady bubble rather than a roaring boil, and the steam will carry a savory, cheesy fragrance. Avoid abandoning the pot at this stage because cheese can cling to the bottom and scorch, creating off flavors.
- Once melted, let the soup simmer for about 20 minutes or until creamy and thick. Don't let the soup boil or scorch. Stir it frequently.: The simmer should be tender, producing small, regular bubbles that break quietly at the surface while the heat encourages the cheese to become silk like. As the Velveeta cheese melts, the soup will thicken and shine, offering a creamy mouthfeel. Stir frequently with slow, deliberate motions to maintain uniformity and to scrape any forming bits from the pot bottom. One common error is to let the soup boil, which can make the cheese grainy, so keep the temperature gentle and consistent.
- To serve, pour in a bowl and top with your desired toppings, such as tortilla strips, avocado, sour cream, or shredded cheese.: During this longer simmer the flavors marry and the texture smooths into a cohesive, spoonable soup. You will notice the aroma deepen and the broth take on a slightly reduced, concentrated quality. Frequent stirring keeps the texture even and prevents scorching, especially near the pot edges where heat concentrates. If you see the edges darkening or smelling burnt, lower the heat immediately and continue stirring to recover the batch.
- To serve pour in a bowl and top with your desired toppings such as tortilla strips avocado sour cream or shredded cheese: The final presentation is where texture contrasts shine, crunchy tortilla strips against the lush, creamy broth and cool, velvety avocado or tangy sour cream for balance. Warm bowls ahead of time enhance the comfort factor, and a quick sprinkle of extra spice can brighten the top layer. Be mindful of serving temperature, as too hot will mute the toppings while too cool will make the soup feel heavy. Plate with care so each spoonful captures both broth and garnish for the ideal bite.
Notes
- Swap the cheese style, if you prefer a different melting cheese, choose a processed or easily melting block cheese that will emulsify into the broth; ensure it melts smoothly to preserve the soup s creamy texture.
- Adjust the heat, increase or decrease the chili powder or use a milder canned tomato if you want less bite; always add spices gradually and taste as you go to avoid overpowering the balance.
- Make it heartier, fold in extra shredded chicken or gently simmer in more stock to stretch the recipe for guests; keep an eye on seasoning when increasing volume so the flavor remains vibrant.
- Control the thickness, if the soup becomes too thick, stir in a bit more chicken stock or milk until the desired consistency; conversely, let it simmer uncovered to reduce and thicken naturally.
- Prep ahead, you can make the base through the simmer stage and refrigerate, then gently rewarm and add cheese just before serving to preserve texture and freshness.