Max & Erma's Tortilla Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
2 can(s) cream of mushroom soup |
2 can(s) cheese soup |
2 can(s) chicken broth |
3/4 cup(s) chopped fresh cilantro |
1/2 pound(s) colby cheese, shredded |
2 can(s) cream of celery soup |
2 can(s) cream of chicken soup |
1 can(s) diced green chilies |
1 can(s) diced tomatoes |
10 flour tortillas |
1 medium onion, chopped |
4 clove(s) minced garlic |
1 cup(s) picante salsa |
1 teaspoon(s) red nm chili powder |
s & p to taste |
4 skinless/boneless chicken breasts.cooked & cut into cubes |
1 1/2 cup(s) vegetable oil |
Directions:
1. In a large bine all the soups. Add broth, tomatoes, salsa, chilies, onion, garlic, chili powder, S & P. Bring to a boil. Reduce heat and simmer 1 hour. Stir in cilantro and chicken. Simmer another hour..
2. Cut tortillas into strips. Heat oil in a heavy skillet over med/high heat. Working in batches, add tortilla strips and fry until lightly browned. Drain.
3. Ladle soup into bowls. Add strips and cheese.
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