This is a copy-cat recipe of Max and Erma's Chicken Tortilla Soup. I don't think it tastes just like their soup, but it is close! This soup is super easy to make you just dump and simmer for an hour! Perfect for a cozy meal. I paired my soup with a quesadilla for dipping!
Cook Time: 1hr 15min
Serves: 7
Ingredients:
1 (10 1/2 oz) Can of Cream of Mushroom Soup
1 (10 1/2 oz) Can of Cream of Chicken Soup
1 (10 1/2 oz) Can of Cream of Celery Soup
1 (10 1/2 oz) Can of Cheddar Cheese Soup 1 (15oz) Can of Chicken Broth
1/2 (15oz) Can of Petite Diced Tomatoes
1/2 Cup of Mild Salsa Non-Chunky (Use Chunky Salsa if you like a lot of tomatoes)
1/2 (4 1/2 oz) Can of Diced Green Chiles
1/2 Chopped Onion
1 1/2 Tablespoons of Minced Garlic
1/2 Teaspoon of Red Chili Powder
2 Cooked and Chopped Chicken Breasts
4 oz of Velveeta Cheese (This will make for a more creamy cheesy soup) - this is optional
Salt & Pepper to Taste
Tortilla Strips for Topping Soup
Note: You can you fat-free soups if you would like.
You can also add more spice if you would like. Do this by changing your salsa to a medium or hot. You can also add more diced green chiles.
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Instructions:
Throw all your ingredients into a big soup pot minus the chicken and let it simmer for 1 hour on low.
Once this has simmered you can throw in your cooked chopped chicken breasts and heat until warm.
Dish and top with extra shredded cheese if needed and tortilla strips!
Enjoy :)
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