Chicken Tortilla Soup
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Category
Soup
Ingredients
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2 Cans Cream of Mushroom Soup
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2 Cans Cream of Chicken Soup
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2 Cans Cream of Celery Soup
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2 Can Cheddar Cheese Soup
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2 15oz Cans Chicken Broth
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1 15oz. Can Diced Tomatoes
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1 Cup Pace Picante Salsa
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1 4.5oz Can Green Chiles
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1 Medium Onion, chopped
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4 Cloves Garlic, minced
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1 tsp Red Chili Powder
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Salt and Pepper to Taste
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¼ Cup Fresh Cilantro, chopped
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4 Cooked Chicken Breasts, cut into small chunks, or Canned Chicken
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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