Max & Erma's Style Chicken Tortilla Soup

prep time:: 0 min

Serving size: 12

ingredients

2 cans (10 3/4 ounce) Campbell’s Cream of Mushroom Soup
2 cans (10 3/4 ounce) Campbell’s Cream of Chicken Soup
2 cans (10 3/4 ounce) Campbell’s condensed cream of celery soup
2 cans (10 3/4 ounce) Campbell’s cheddar cheese soup
2 cans (15 ounce) chicken broth
1 can (15 ounce) diced tomatoes
1 C picante salsa (Pace brand medium hot)
1 can (4 1/2 ounce) green chilies (Ortega brand)
1 medium onion -- chopped
4 fresh garlic cloves -- minced
1 tsp red new mexico chile powder (NOTE — This is not the same as ordinary red chili powder. It can often be found in specialty foods)
salt and pepper -- to your taste
1/4 C fresh cilantro -- chopped
4 cooked chicken breasts -- cut into small chunks
10 flour tortillas
1 1/2 C vegetable oil
1/2 lb. colby cheese

directions

In a large (8-10 quart) stockpot combine and whisk together until smooth all eight cans of soup.

Add chicken broth. Add tomatoes, salsa, green chiles, onion, garlic, chile powder, salt and pepper. Bring all ingredients to a full boil, reduce heat, and simmer for 1 hour.

Add cilantro and chicken breast chunks. Simmer another hour.

While soup is simmering, make your soup toppings: Cut flour tortillas into small thin strips. Heat oil and deep fry tortilla strips until lightly browned. Shred cheese.

To serve: Ladle soup into bowls, top with shredded cheese and fried tortilla strips.

Source: http://www.recipezaar.com