Found this soup recipe at
Sullivan and Murphey:
Max & Erma’s Chicken Tortilla Soup
- Sue’s Version
Ingredients:
2 (10 3/4 ounce) cans Campbell's Cream of Mushroom Soup
2 (10 3/4 ounce) cans Campbell's Cream of Chicken Soup
2 (10 3/4 ounce) cans Campbell's condensed cream of celery soup
2 (10 3/4 ounce) cans Campbell's cheddar cheese soup
2 (15 ounce) cans chicken broth
1 (15 ounce) can diced tomatoes (I use petite)
1 cup picante salsa (I use Pace brand- medium hot)
1 (4 1/2 ounce) can green chiles (Ortega brand)
1 medium onion, chopped fine
4 fresh garlic cloves, minced
1 teaspoon red New Mexico Chile Powder
(NOTE -- This is not the same as ordinary red chili powder. Red New Mexico chile powder can be found in specialty foods stores or often in the specialty area of your supermarket- sometimes in the produce department with the dried chiles)
If you use ordinary chili powder, you can start out using approximately 2 Tablespoons of it.
1 /4 cup fresh cilantro, chopped
4 cooked chicken breasts, cut into small chunks
salt and pepper, to your taste
10 flour tortillas
1 1/2 cups vegetable oil
1/2 lb Colby cheese
Directions:
1.In a large (10-12 quart) stockpot combine and whisk together all eight cans of soup until smooth.
2.Add chicken broth, tomatoes, salsa, green chiles, onion, garlic, chile powder, salt and pepper. Bring all ingredients to a boil, reduce heat, and simmer for 1 hour.
3.Add chicken breast chunks. Simmer another hour. Add cilantro during the last 15 minutes of cooking time.
4.While soup is simmering, make your soup toppings: Cut flour tortillas into small, thin strips. Heat oil to 325 degrees and fry tortilla strips in batches until lightly browned. Be careful- it’s easy to burn them if you aren’t careful. Shred cheese.
5.To serve: Ladle soup into bowls, top with shredded cheese and fried tortilla strips. You can top it with additional sprigs of cilantro, as well.
