Chicken Tortilla Soup
Source of Recipe
Internet
List of Ingredients
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 cans cream of celery soup
2 cans cheddar cheese soup
2 (15 oz.) cans chicken broth
15 oz. can diced tomatoes
1 cup Pace medium picante sauce
4 oz. can green chiles
1 medium onion, chopped
4 cloves garlic, minced
1 tsp. red chile powder, more or less to your taste
Salt and pepper, to your taste
1/4 cup fresh chopped cilantro
4 cooked chickenb reasts, cut into small chunks
1 pkg. flour tortillas
1/2 lb. longhorn style Colby cheese
PICO DE GALLO:
2 medium tomatoes, chopped
1/2 cup diced sweet onion
2 tsp. chopped fresh jalapeno pepper, seeded
2 tsp. finley minced fresh cilantro
pinch of salt
Recipe
In a large stockpot combine and whisk together until smooth all 8
cans of soup. Add chicken broth. Add tomatoes, salsa, green
chilies, onion, garlic, chili 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 thin
strips and deep fry in hot oil until lightly browned. Shred cheese.
To serve, ladle soup into bowls, top with shredded cheese, pico de
gallo, and fried tortilla strips.
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