For those of you that remember Bill Knapp restaurants that ran from Michigan through Florida, here is one of their copy cat recipes. Max & Erma's may use a similar recipe. Their soup was my first chickenn tortilla soup and I find it is really my favorite!
1In large stockpot combine and whisk together until smooth all 8 cans of soup. Add chicken broth. Add tomatoes, salsa, green chilis, onion, chili powder, salt & pepper. Bring to a full boil. Reduce heat, simmer for 1 hour.
2Add cilantro and chicken breast meat. Simmer another hour. Serve with taco chips and shredded colby cheese.
3Ladle intp bowls and top with tortilla chips and/or colby cheese.
4I have used low fat soups with no problem.
Canned chicken makes it easier.
A can of Rotel tomatoes with chilis instead of the tomatoes and chilis works fine.
You can use 1 pkg flour tortillas and cut them in small, thin strips & deep fry in hot oil till browned.
Keep in mind that commercial soups and tortilla chips have lots of salt. Salt sparingly and add salt to taste!