Okay, here’s my attempt at a blog post in the style you requested, documenting my attempt to recreate Max and Erma’s Tortilla Soup:
Alright, folks, so I’ve been on this kick lately, trying to recreate some of my favorite restaurant dishes at home. And you know what’s been at the top of my list? Max and Erma’s Tortilla Soup. I used to love that stuff, seriously, it was my go-to order. So, I figured, how hard could it be, right? Famous last words, I tell ya.
First Attempt: Total Flop
My first try? Let’s just say it wasn’t pretty. I found some random recipe online – I’m not even going to name it, it was that bad. I grabbed a rotisserie chicken, some canned tomatoes, a bunch of spices, and just kinda threw it all together. I even tried to make my own tortilla strips, which, by the way, ended up being these sad, soggy little things. The soup itself? Way too thin, not nearly enough chicken flavor, and just… blah. My wife took one bite and politely suggested we order pizza. Ouch.
Second Attempt: Getting Warmer
Okay, so back to the drawing board. I did some more digging. I found a recipe in a online forum.
It looks more legit. And with high star ratings.
So this time, I decided to slow down. I made a quick chicken broth from scratch – just boiled some chicken bones with some veggies and stuff. It wasn’t anything fancy, but it already smelled way better than the first time. I also roasted my own chicken this time, instead of using the rotisserie one. Big difference! I shredded the chicken, being careful to get nice, big chunks. I found instructions that it’s not very spicy, I still added some diced chilis.
For the veggies, I finely diced some onions, celery, and carrots. I sauteed those in a little bit of oil until they were soft, then added the diced tomatoes and some of my homemade chicken broth. I let that simmer for a while, letting all the flavors get to know each other.
The Tortilla Strips: A Struggle
Now, the tortilla strips. These things were my nemesis. The first time, they were a soggy mess. This time, I cut some corn tortillas into strips, tossed them with a little oil and salt, and baked them until they were crispy. They were… better. Still not quite as good as Max and Erma’s, but definitely an improvement. I might need to experiment with frying them next time. Baby steps, people.
The Verdict (So Far)
I added the shredded chicken and some kidney beans and black beans to the soup, let it all heat through, and then… tasted it. Okay, much better than the first attempt. It had that nice, rich chicken flavor, the veggies were cooked just right, and the beans added some good texture. It wasn’t exactly like Max and Erma’s, but it was close. I think I’m on the right track.
I served it up with a dollop of sour cream, a sprinkle of cheese, and those (mostly) crispy tortilla strips. My wife actually had seconds! That’s a win in my book.
Next Steps
- Tortilla Strip Perfection: I’m determined to figure out the secret to those perfect tortilla strips. I’m thinking frying is the way to go, but I need to find the right temperature and timing.
- Spice Level Tweaking:The soup was good, but I might add a touch more heat next time. Maybe a pinch of cayenne pepper?
- Thickness Experimentation:It was still a little thinner than I remember. Maybe a little cornstarch slurry next time? Or maybe just letting it simmer longer?
So, yeah, that’s my Max and Erma’s Tortilla Soup journey so far. It’s been a bit of a rollercoaster, but I’m learning a lot. And, hey, even the “failures” have been pretty tasty. Stay tuned for updates – I’m not giving up until I’ve nailed this recipe!
