Bamboozled
Earning My Ears
- Joined
- Jan 19, 2002
- Messages
- 32
I did a search on the net about a year ago for a tortilla soup like the one served at Max & Erma's. I saved this recipe, but never made it . Recently, I came across the recipe again and tried it. I can't believe how good it is and so easy to make. I have made this several times and always send the leftovers to work with my husband. Everyone wanted the recipe. You must try it! The hardest thing about this recipe is opening the cans!
This recipe makes a lot of soup. Cut it in half for a family of 4 and you will probably still have leftovers. Its also very easy to tweek to suit your tastes. I like to add more tomatoes and chicken and skip the onion.
Tortilla Soup
Makes about 20 Cups
2 cans Campbell's Cream of Mushroom Soup
2 cans Campbell's Cream of Chicken Soup
2 cans Campbell's Cream of Celery Soup
2 cans Campbell's Cheddar Cheese Soup
2 (15 oz.) cans Chicken Broth
1 (15 oz.) can diced tomatoes
1 Jar Pace medium Picante Sauce
1 (4.5 oz) can chopped green chiles (Add a little at time to taste. I used about 2 Tbls.)
1 med. onion, chopped
4 cloves fresh garlic, minced ( I used minced garlic from a jar)
Salt and pepper to taste
4 cooked chicken breasts , cut into chunks. ( I add more)
1 pkg. flour tortillas
vegetable oil
Shredded colby cheese
I used the individually frozen chicken breasts that come in a bag. I baked them right from the freezer according to pkg. directions. Very easy. I used 8 because we like a lot of chicken in this soup.
In a large stockpot combine and whisk together until smooth all eight cans of soup. Add chicken broth. Add tomatoes, salsa, green chiles, onion, garlic, salt and pepper, and chicken.
Bring all ingredients to a full boil, reduce heat to very low, and simmer for 1 hour. Stir frequently to avoid sticking to bottom of pan.
Cut tortillas into thin strips. I folded 2 together at a time and used my kitchen shears to cut them. Heat oil and deep fry untill brown. Drain on paper towel.
To serve pour soup into bowl and top with fried tortillas and
cheese.
I hope you enjoy it as much as we have.
This recipe makes a lot of soup. Cut it in half for a family of 4 and you will probably still have leftovers. Its also very easy to tweek to suit your tastes. I like to add more tomatoes and chicken and skip the onion.
Tortilla Soup
Makes about 20 Cups
2 cans Campbell's Cream of Mushroom Soup
2 cans Campbell's Cream of Chicken Soup
2 cans Campbell's Cream of Celery Soup
2 cans Campbell's Cheddar Cheese Soup
2 (15 oz.) cans Chicken Broth
1 (15 oz.) can diced tomatoes
1 Jar Pace medium Picante Sauce
1 (4.5 oz) can chopped green chiles (Add a little at time to taste. I used about 2 Tbls.)
1 med. onion, chopped
4 cloves fresh garlic, minced ( I used minced garlic from a jar)
Salt and pepper to taste
4 cooked chicken breasts , cut into chunks. ( I add more)
1 pkg. flour tortillas
vegetable oil
Shredded colby cheese
I used the individually frozen chicken breasts that come in a bag. I baked them right from the freezer according to pkg. directions. Very easy. I used 8 because we like a lot of chicken in this soup.
In a large stockpot combine and whisk together until smooth all eight cans of soup. Add chicken broth. Add tomatoes, salsa, green chiles, onion, garlic, salt and pepper, and chicken.
Bring all ingredients to a full boil, reduce heat to very low, and simmer for 1 hour. Stir frequently to avoid sticking to bottom of pan.
Cut tortillas into thin strips. I folded 2 together at a time and used my kitchen shears to cut them. Heat oil and deep fry untill brown. Drain on paper towel.
To serve pour soup into bowl and top with fried tortillas and
cheese.
I hope you enjoy it as much as we have.
