CHICKEN TORTILLA SOUP
Max and Erma's Restaurant Copycat Recipe
In a large stockpot combine and whisk together until smooth:
2 cans each of the following Campbell soups: cream of mushroom, cream of chicken soup, cream of celery soup, and cheddar cheese soup.
2 (15 oz.) cans chicken broth
1 (15 oz.) can diced tomatoes
1 cup Pace brand medium salsa
1 (4.5 oz) can Ortega green chiles
1 medium onion, chopped
1/4 cup fresh,chopped cilantro
4 cloves fresh garlic, minced
1 teaspoon red chile powder, more or less to your taste
salt and pepper to your taste
Bring to a full boil, reduce heat and simmer for 1 hour. Add 4 cooked chicken breasts, cut into small chunks Simmer another hour.
While soup is simmering, make your soup toppings: Cut 1 package of flour tortillas into small thin strips and deep fry in hot oil until lightly browned. Shred 1/2 pound of longhorn style Colby cheese:
To serve: Ladle soup into bowls, top with shredded cheese and fried tortilla strips.