Make and share this Max & Erma’s Chicken Tortilla Soup recipe from SmallRecipe.com.
Total time: 1 hours 15 minutes
Prep time: 15 minutes
Cook time: 1 hours
Yield: 15 serving(s)
Ingredients:
| 2 (10 1/2 ounce) cans cream of mushroom soup |
| 2 (10 1/2 ounce) cans cream of chicken soup |
| 2 (10 1/2 ounce) cans cream of celery soup |
| 2 (10 1/2 ounce) cans cheddar cheese soup |
| 2 (15 ounce) cans chicken broth |
| 1 (15 ounce) can diced tomatoes |
| 1 cup salsa (chunky) |
| 1 (4 1/2 ounce) can diced green chilies |
| 1 onion, chopped |
| 1/4 cup fresh cilantro, chopped |
| 4 garlic cloves, minced |
| 1 teaspoon red chili powder |
| salt, to taste |
| pepper, to taste |
| 4 chicken breasts, cooked and chopped |
Steps:
- Add all to large pot. Bring to a boil and simmer 1 hour. Can be topped with:.
- flour tortilla chips, cut into strips and fried.
- or shredded cheese.
- I did not add the cilantro, red chili powder, salt or pepper. (I forgot).
- I also used fat free soups where I could.
- This was still delicious.
Nutrition Facts:
Calories 238.6, Fat 13.7, Saturated Fat 4.9, Cholesterol 41.4, Sodium 1457.4, Carbohydrate 15.4, Fiber 1.5, Sugar 3.6, Protein 13.8