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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