Kellie's Easy Chicken Tortilla Soup |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 16 |
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I entered this recipe into my 2006 company cook-off and got runner up for best soup! Thanks Kelle! My sister-in-law shared this recipe with me. Although I have another Tortilla Soup recipe I really enjoy, this one is less complicated to make. The recipe can be easily adapted to a crock pot by cooking most the ingredients on low for 8-10 hours (or high for 4), adding in the chicken and cilantro for the last hour of cooking. Works great for busy nights. You can also use a firm tortilla chip (such as Frito Lay's Gold Type) instead of deep frying the tortillas. Ingredients:
2 (10 3/4 ounce) cans cream of mushroom soup |
2 (10 3/4 ounce) cans cream of celery soup |
2 (10 3/4 ounce) cans cream of chicken soup |
2 (10 3/4 ounce) cans cheddar cheese soup |
2 (15 ounce) cans chicken broth |
1 (15 ounce) diced tomatoes (i like petite-diced) |
1 cup salsa, medium |
1 (4 1/2 ounce) can green chilies |
1 medium onion, chopped |
2 teaspoons garlic, minced |
1 teaspoon chili powder (or to your liking) |
salt and pepper, to your taste |
1/4 cup cilantro, chopped |
4 chicken breasts, cooked and chunked |
10 flour tortillas |
8 ounces colby cheese, shredded |
Directions:
1. In a large stock pot whisk together all eight cans of soup.
2. Add chicken broth, tomatoes, salsa, chilies, onion, garlic, chili powder, salt and pepper.
3. Bring ingredients to a boil, then reduce heat and simmer for an hour.
4. Add cilantro and chicken and simmer another hour.
5. During last hour of cooking, cut tortillas into strips with a pizza cutter.
6. Deep fry tortilla strips in hot oil until they are browned. Drain on paper towels.
7. Ladle soup into bowls; top with tortilla strips, and shredded cheese.
8. **You can also top with additional chopped chicken, tomato, cilantro and/or sour cream.
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