Max and Erma's Chicken Tortilla Soup by Tiffany

Ingredients: 

• 2 (10 3/4 ounce) cans Cream of Mushroom Soup

• 2 (10 3/4 ounce) cans Cream of Chicken Soup

• 2 (10 3/4 ounce) cans condensed cream of celery soup

• 2 (10 3/4 ounce) cans cheddar cheese soup

• 2 (15 ounce) cans chicken broth

• 1 (15 ounce) cans diced tomatoes (or you can use 1 can of Rotel and skip the can of green chiles)

• 1 cup salsa 

• 1 (4 1/2 ounce) cans green chilies 

• 1 medium onion, chopped

• 4 fresh garlic cloves, minced

• 1 teaspoon chile powder

• salt and pepper, to your taste

• cooked chicken breasts, cut into small chunks

Assembly: 
Mix all ingredients together

Serving Day:
Thaw all overnight in the 'fridge. You can either add both bags of soup and bag of chicken to a crock pot and cook on low for 4-6 hours or you can add to large soup pot, heat to a boil and then simmer for 1 hour. Top with tortilla strips.