Chicken Tortilla Soup

Summary

Yield
12 Servings
SourceThe Convalarium at Indian Run (2008)
Prep time
10 minutes
Cooking time
2 hours, 20 minutes
Total time
2 hours, 30 minutes

Ingredients

2 cn
Campbell’s cream of mushroom soup
2 cn
Campbell’s cream of chicken soup
2 cn
Campbell’s cream of celery soup
2 cn
Campbell’s cheddar cheese soup
2 cn
chicken broth
1 cn
diced tomatoes
1 c
picante salsa
1 cn
green chilies
1
medium onion (chopped)
4 clv
fresh garlic (minced)
1 t
chili powder
1⁄4 c
fresh cilantro (chopped)
4
fresh chicken breasts (cut into small chunks)
10
flour tortillas
1 1⁄4 c
vegetable oil
1⁄2 lb
colby cheese (shredded)

Instructions

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.