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Chicken Cheesy Tortilla Soup (Max & Erma Copy Cat)

I love the Chicken Tortilla soup from Max & Erma's and I've managed to *possibly* make mine even better.  It is souper easy to make and tasty!


  • 1-2 Chicken Breast (fully cooked and chopped)
  • 1 small onion, diced
  • 2 tbsp butter
  • 1 can chicken broth
  • 2 tbsp corn starch
  • 1 can cheddar cheese soup (Campbell's makes one)
  • 1 can of water
  • 1 can Rotel tomatoes w/chilies
  • 1 can diced green chilies (for more kick use jalapenos optional)
  • 1 cup shredded mexican mix cheese
  • 3 slices of cheddar cheese 
  • salt/pepper to taste


**I cooked my chicken in the slow cooker which gave it a shredded consistency, bake it or poach it if you'd like it cubed**
**the amount and type of cheese depends on your liking, I used what I had in the house which is what I listed in the ingredients**
  1. Place butter & onion in soup pot and saute until onions are translucent on medium heat
  2. After onions have cooked, add chicken broth and quickly wisk in corn starch
  3. Stir in cheese soup, tomatoes and chilies, let it come to a low simmer
  4. Stir in chicken
  5. Add water to desired consistency
  6. Add in cheese to desired consistency / taste
  7. Add salt to taste
  8. Simmer on low stirring often and serve with tortilla chips or strips
**the thicker you make this (omit water), the more like a dip it will become and that is also yummy

Slow Cooker Modifications
  1. Place onions and chilies and 1 can of broth in slow cooker with chicken.  Cook on high for 4 hours or until chicken is done
  2. Remove chicken and give a rough chop or shred
  3. Place chicken back in.  Stir in can cheese soup, remaining can of broth, and tomatoes.  Add salt to taste.
  4. Continue cooking on LOW for an additional 30-60 minutes to heat through. (this step might even take less time)
  5. Add shredded and/or sliced cheese to desired taste and consistency.


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