Max & Erma's Chicken Tortilla Soup
Linda
ingredients
- 1 can Campbell’s Cream of Mushroom soup
- 1 can Campbell’s Cream of Chicken soup
- 1 can Campbell’s Cream of Celery soup
- 1 can Campbell’s Cheddar Cheese soup
- 1 can chicken broth
- 1/2 can (15 oz. can0 diced tomatoes
- 1/2 cup Pace medium picante salsa
- 1/2 can (4.5 oz) Ortega green chilies
- 1/2 medium onion
- 2 cloves garlic, minced
- 1/2 tsp chili powder
- 1/8 cup fresh chopped cilantro
- 2 cooked chicken breasts, cut into chunks
- 1/2 pkg. flour tortillas
- 1/4 lb. Colby cheese
directions
- 1
In a large stockpot, whisk together the 4 cans of soup. Add chicken broth. Add tomatoes, salsa, green chilies, onion, garlic, chili powder, salt & pepper
- 2
Bring to a full boil. Reduce heat. Simmer 1 hour
- 3
Add cilantro and chicken breast chunks. Simmer another hour
- 4
Soup toppings: cut flour tortillas in strips and deep fry in hot oil until lightly browned
Source: Linda
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