Max & Erma's Chicken Tortilla Soup
CATEGORIES
INGREDIENTS
- 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.