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Max & Erma's Chicken Tortilla Soup

Sue's VersionPosted by Sue Sullivan at recipegoldmine.com - May 18, 2001

List of Ingredients

2 cans Campbell's Cream of Mushroom soup
2 cans Campbell's Cream of Chicken soup
2 cans Campbell's Cream of Celery soup
2 cans Campbell's Cheddar Cheese soup
2 (15 oz.) cans chicken broth
1 (15 oz.) can diced tomatoes
1 C. Pace medium picante salsa
1 (4.5 oz.) can Ortega green chiles
1 medium onion, chopped
4 cloves fresh garlic, minced
1 tsp. red chile powder, more or less to your taste
Salt and pepper to your taste
1/4 C. fresh, chopped cilantro
4 cooked chicken breasts, cut into
small chunks
1 pkg. flour tortillas
1/2 lb. longhorn style Colby cheese

Pico de Gallo:
2 med tomatoes chopped
1/2 C diced sweet onion
2 t chopped fresh jalapeno pepper seeded
2 t finely minced fresh cilantro
pinch of salt




Recipe

In a large stockpot combine and whisk together until smooth all eight cans of soup. Add chicken broth. Add tomatoes, salsa, green chiles, 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 small 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 .