Max & Erma's Chicken Tortilla
Linda
ingredients
- 1 can Campbell’s Cream of Mushroom
- 1 can Campbell’s Cream of Chicken soup
- 1 can Campbell’s Cream of c
- Celery soup
- 1 can Campbell’s Cheddar Cheese soup
- 1 can chicken broth
- 1/2 can (15 oz) diced tomatoes
- 1/2 cup Pace medium Picante Salsa
- 1/2 can (4.5 oz) Ortega green chilies
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 tsp chili powder, more or less to taste
- 1/8 cup fresh chopped cilantro
- 2 cooked chicken breasts, cut into chunks
- 1/2 pkg flour tortillas
- 1/4lb longhorn style Colby cheese
directions
- 1
1. In a large stockpot, wisk together the 4 cans of soup. add chicken broth. Add tomatoes, salsa, green chilies, onions, garlic, chili powder, salt and pepper to taste.
- 2
2.Bring to a full boil. Reduce heat and simmer for 1 hour
- 3
3.Add cilantro and chicken breast chunks. Simmer another hour.
- 4
4. For soup toppings: Cut flour tortillas into strips and deep fry in hot oil until lightly browned.
Source: Linda
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