Ingredients
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2 (10 3/4 ounce) cans Campbell's Cream of Mushroom Soup
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2 (10 3/4 ounce) cans Campbell's Cream of Chicken Soup
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2 (10 3/4 ounce) cans Campbell's condensed cream of celery soup
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2 (10 3/4 ounce) cans Campbell's cheddar cheese soup
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2 (15 ounce) cans chicken broth
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1 (15 ounce) can diced tomatoes
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1 cup picante salsa (Pace brand medium hot)
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1 (4 1/2 ounce) can green chilies (Ortega brand)
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1 medium onion, chopped
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4 fresh garlic cloves, minced
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1 teaspoon red new mexico chile powder (NOTE -- This is not the same as ordinary red chili powder. It can often be found in specialty foods)
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salt and pepper, to your taste
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1/4 cup fresh cilantro, chopped
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4 cooked chicken breasts, cut into small chunks
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10 flour tortillas
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1 1/2 cups vegetable oil
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1/2 lb colby cheese
Instructions
- In a large (8-10 quart) stockpot combine and whisk together until smooth all eight cans of soup.
- Add chicken broth. Add tomatoes, salsa, green chiles, onion, garlic, chile powder, salt and pepper. Bring all ingredients to a full boil, reduce heat, and simmer for 1 hour.
- Add cilantro and chicken breast chunks. Simmer another hour.
- While soup is simmering, make your soup toppings: Cut flour tortillas into small thin strips. Heat oil and deep fry tortilla strips until lightly browned. Shred cheese.
- To serve: Ladle soup into bowls, top with shredded cheese and fried tortilla strips.