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1.08.2009

Chicken Tortilla Soup

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!

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?

7 comments:

  1. I have a similiar recipe and everyone loves it!!!....and yes! I could picture it in that lovely bowl!!!!!

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  2. Soup sounds wonderful, I love tortilla soup any way:)

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  3. hmm i agree it does sound wonderful... I shall have to try it one day when soup goes on sale...

    btw you've been tagged! =D

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  4. Oh oww! Great recipe, gonna have to give it a try. Thanks for pluggin my bowl, your the best!

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  5. Ok... 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!

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  6. This sounds like something that could even go into the crock pot...hmm...dinner is planned. Thanks!

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  7. I 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!

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