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Chicken Tortilla Soup Recipe

   
 

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     Chicken Tortilla Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
2 cans Campbell's Cream of Mushroom soup
2 cans Campbell's Cream of Chicken soup
2 cans Campbell's Cream of Celery soup
2 cans Campbell's Cream of Cheddar Cheese Soup
2 (15 ounce) cans chicken broth
1 (15 ounce) can diced tomatoes
1 cup Pace medium picante salsa
1 (4.5 ounce) can Ortega green chiles
1 medium onion, chopped
 
4 cloves fresh garlic, minced
1 teaspoon red chile powder, more or less to your taste
Salt and pepper to your taste
1/4 cup fresh, chopped cilantro
4 cooked chicken breasts, cut into small chunks
1 package flour tortillas
1/2 pound longhorn style Colby cheese

Instructions
In a large stockpot combine and whisk together until smooth all eight cans of soup. Add chicken broth. Add tomatoes, salsa, green 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 breast chunks. Simmer another hour.
While soup is simmering, make your soup toppings- Cut flour tortillas into small thin strips and deep fry in hot oil until lightly browned. Shred the cheese.
To serve- Ladle soup into bowls, top with shredded cheese and fried tortilla strips.
Serving Suggestions
You can also serve with fritos or tortilla chips if you dont want to fry tortillas.


Originally Submitted
3/26/2009





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