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    Max & Erma's Chicken Tortilla Soup

    Source of Recipe


    List of Ingredients

    In a large stockpot combine and whisk together until smooth: 2 cans each of the following Campbell soups: cream of mushroom, cream of chicken soup, cream of celery soup, and cheddar cheese soup. Whisk in 2-15 oz cans chicken broth.

    Add: 1-15 oz. can diced tomatoes
    1 cup Pace brand medium salsa
    1-4.5 oz can Ortega green chiles
    1 medium onion, chopped
    1/4 cup fresh,chopped cilantro
    4 cloves fresh garlic, minced
    1 tsp. red chile powder, more or less to your taste
    salt and pepper to your taste


    Bring to a full boil, reduce heat and simmer for 1 hour.

    Add: 4 cooked chicken breasts, cut into small chunks. Simmer another hour.

    While soup is simmering, make your soup toppings:

    Cut 1 pkg. flour tortillas into small thin strips and deep fry in hot oil until lightly browned.

    Shred 1/2 lb. longhorn style colby cheese

    To serve: Ladle soup into bowls, top with shredded cheese and fried tortilla strips.




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