More Great Recipes: Misc. Soup/Stew | Poultry | Soup

Max & Erma's Chicken Tortilla Soup

By arted598

Member since 2006

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

2 cans each of the following Campbell soups:
cans cream of mushroom,
cream of chicken soup,
cream of celery soup, and
cheddar cheese soup.
2 cans (15 oz each) 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

Directions

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.

2 cans (15 oz each) 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.

Questions, Comments & Reviews

Sue S.

This recipe was originally posted by me on the old Copykat recipe site- see http://www.copykatchat.com/soups/23191.htm and also at Recipe Goldmine back in 2001. If arted598 is going to post someone else's recipe on a food site, it should be common courtesy for her to acknowledge the source and not attempt to take credit for something that she did not create herself. BTW, the soup tastes great- and I should know!

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