Chicken Tortilla Soup
Source of Recipe
Laura Plieman
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 cans (15 oz.) chicken broth
1 can (15 oz.) diced tomatoes
1 cup salsa
1 can (4.5 oz. green chilies
1 medium onion, chopped
4 cloves fresh garlic, minced
2 tsp. red chili powder
salt & pepper to taste
4 cup cooked chicken breast, chunked
8 oz. colby cheese
Topping:
1 package flour tortillas
Pico de gallo:
2 medium tomatoes, chopped
1/2 cup diced sweet onion
2 tsp. chopped fresh jalapeno peppers, seeded
2 tsp. finely minced fresh cilantro
pinch of salt
Recipe
In a large stock pot, combine and whisk together all 8 cans of soup until smooth. Add chicken broth. Add tomatoes, salsa, green chilies, onion, garlic, chili powder, salt & pepper. Bring all ingredients to a full boil, reduce heat & simmer for 1 hour. Add chicken breast chunks. Simmer another hour. Add cheese & stir until melted.
While your soup is simmering, make your soup toppings. Cut tortillas into small, thin strips & deep fry in hot oil until lightly browned.
(I think when Laura made this she just put it all in the crock pot and left it cook all day. It was really good with the tortillas in it...it was kind of like your crackers.
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