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Friday, March 10, 2017

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.

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