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.