Max & Erma's Chicken Tortilla Soup
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
  1. In a large stockpot combine and whisk together until smooth:
  2. 2 cans each of the following Campbell soups: cream of mushroom, cream of chicken soup, cream of celery soup, and cheddar cheese soup.
  3. 2 cans (15 oz each) chicken broth
  4. Add:
  5. 1 (15 oz.) can diced tomatoes
  6. 1 cup Pace brand medium salsa
  7. 1 (4.5 oz) can Ortega green chiles
  8. 1 medium onion, chopped
  9. 1/4 cup fresh,chopped cilantro
  10. 4 cloves fresh garlic, minced
  11. 1 tsp. red chile powder, more or less to your taste
  12. salt and pepper to your taste
  13. Bring to a full boil, reduce heat and simmer for 1 hour.
  14. Add:
  15. 4 cooked chicken breasts, cut into small chunks
  16. Simmer another hour.
  17. While soup is simmering, make your soup toppings:
  18. Cut 1 pkg. flour tortillas into small thin strips and deep fry in hot oil until lightly browned.
  19. Shred 1/2 lb. longhorn style colby cheese
  20. To serve:
  21. Ladle soup into bowls, top with shredded cheese and fried tortilla strips.