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Chicken Tortilla Soup
Rated 5.0 stars by 1 users
Category
Soup
Ingredients
2 Cans Cream of Mushroom Soup
2 Cans Cream of Chicken Soup
2 Cans Cream of Celery Soup
2 Can Cheddar Cheese Soup
2 15oz Cans Chicken Broth
1 15oz. Can Diced Tomatoes
1 Cup Pace Picante Salsa
1 4.5oz Can Green Chiles
1 Medium Onion, chopped
4 Cloves Garlic, minced
1 tsp Red Chili Powder
Salt and Pepper to Taste
¼ Cup Fresh Cilantro, chopped
4 Cooked Chicken Breasts, cut into small chunks, or Canned Chicken
1 Pkg Flour Tortillas
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½ lb. Colby Cheese
Directions
In a large stockpot, combine and whisk together all 8 cans of soup until smooth.
Add broth, tomatoes, salsa, 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.
Simmer another hour.
While soup is simmering, make soup toppings: Cut flour tortillas in small thin strips and deep fry in hot oil until lightly browned.
Shred cheese.
To serve: Ladle soup into bowls, top with shredded cheese and fried tortilla strips.
Recipe Note
Can substitute deep fried tortillas with Tri Colored Tortilla Strips