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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A customer of mine blogged about this recipe and my bowl. I decided to make it one winter day while we were firing the wood kiln. Everybody raved about it, it was de-lish! put 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 (see note below) |
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 (see note below) |
Directions:
1. Above is the recipe straight from my customer at /2009/01/chicken-tortilla-soup.html however I like to substitute a bag of cheddar and monteray jack instead of the cream of cheese, ALSO I buy 2 rotisserie chickens at the market and pull the meat off and chop up instead of the chicken breasts.
2. Add all to large pot. Bring to a boil and simmer 1 hour.
3. Top with tortilla strips (baked at 375 until golden and crispy) and Monterrey Jack cheese (and sour cream if you dig that sort of stuff)
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