|Source: The Convalarium at Indian Run (2008)|
|Prep time: 10 minutes||Cooking time: 2 1⁄3 hours||Total time: 2 1⁄2 hours|
In a large stockpot, combine and whisk together all 8 cans of soup until smooth. Add chicken broth, tomatoes, salsa, green chilies, 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; simmer for another hour.
While soup is simmering, cut flour tortillas into small, thin strips. Heat oil and deep fry tortilla strips until lightly browned.
To serve, ladle soup into bowls and top with shredded cheese and tortilla strips.