Chicken Tortilla Soup

Chicken Tortilla Soup

Test Kitchen
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
  • ½ lb. Colby Cheese

Directions

  1. In a large stockpot, combine and whisk together all 8 cans of soup until smooth.
  2. Add broth, tomatoes, salsa, chiles, onion, garlic, chili powder, salt and pepper.
  3. Bring all ingredients to a full boil, reduce heat, and simmer for 1 hour.
  4. Add cilantro and chicken.
  5. Simmer another hour.
  6. While soup is simmering, make soup toppings: Cut flour tortillas in small thin strips and deep fry in hot oil until lightly browned.
  7. Shred cheese.
  8. To serve: Ladle soup into bowls, top with shredded cheese and fried tortilla strips.
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