This is the Chicken Tortilla Soup recipe from Max and Irma's Restaurant. It's just the thing for a cold, rainy night in January - spicy and cheesy!
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
*I also add 1/2 cup of frozen corn and a can of beans, you know, my aversion to following the rules and all...
Add all to large pot. Bring to a boil and simmer 1 hour.
Top with tortilla strips (baked at 375 until golden and crispy) and Monterrey Jack cheese
Can't you just picture it in this lovely bowl by Khphillips?