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Max & Erma’s Chicken Tortilla Soup

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Makes 3

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Save this recipe 2
Makes 3


  • 2 cans Cream of Mushroom soup
  • 2 cans Cream of Chicken Soup
  • 2 cans Cream of Celery Soup
  • 2 cans Cream of Cheddar Cheese Soup
  • 2 (15 ounce) cans chicken broth
  • 1 (15 ounce) can diced tomatoes
  • 1 cup Pace medium picante salsa
  • 1 (4.5 ounce) can Ortega green chilies
  • 1 medium onion, chopped
  • 4 cloves fresh garlic, minced
  • 1 teaspoon red chili powder, more or less to your taste
  • Salt and pepper to your taste
  • 1/4 cup fresh, chopped cilantro
  • 4 cooked chicken breasts, cut into small chunks
  • 1 package flour tortillas
  • 1/2 pound longhorn style Colby cheese
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  • 1

    In a large stock pot combine and whisk together until smooth all eight cans of soup. Add chicken broth. Add tomatoes, salsa, green chilies, onion, garlic, chili powder, salt and Pepper.

  • 2

    Bring all ingredients to a full boil, reduce heat, simmer for 1 hour.

  • 3

    Add cilantro and chicken breast chunks. Simmer another hour.

  • 4

    While soup is simmering, make your soup toppings: Cut flour tortillas into small think strips and deep fry in hot oil until lightly brown. (tortilla chips also an option).

  • 5

    Shred cheese.

  • 6

    To serve: ladle soup into bowls, top with shredded cheese and tortilla strips. Enjoy.

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