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
*I also add 1/2 cup of frozen corn and a can of beans, you know, my aversion to following the rules and all...
Directions:
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?
I have a similiar recipe and everyone loves it!!!....and yes! I could picture it in that lovely bowl!!!!!
ReplyDeleteSoup sounds wonderful, I love tortilla soup any way:)
ReplyDeletehmm i agree it does sound wonderful... I shall have to try it one day when soup goes on sale...
ReplyDeletebtw you've been tagged! =D
Oh oww! Great recipe, gonna have to give it a try. Thanks for pluggin my bowl, your the best!
ReplyDeleteOk... we just had this for dinner tonight and... it was so freaking good! I'm stuffed! We used one of those roasted chickens from the supermarket and added a bunch of diced Jalepenos to spice it up. Thank you so much for sharing the recipe!
ReplyDeleteThis sounds like something that could even go into the crock pot...hmm...dinner is planned. Thanks!
ReplyDeleteI just wanted to let you know, we fired the big wood kiln last weekend. I had a few other potters over to help, so I made a big batch of your soup for us to eat while we stoke (takes 10 hours to fire the kiln). Everyone was raving about the soup! Thanks again!
ReplyDelete