Max & Erma's Chicken Tortilla Soup - Sue's Original Clone

Name: Max & Erma's Chicken Tortilla Soup - Sue's Original Clone
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Latin American, American, Mexican
Ingredients: 2 (10 3/4 ounce) cans Campbell's Cream of Mushroom Soup; 2 (10 3/4 ounce) cans Campbell's Cream of Chicken Soup; 2 (10 3/4 ounce) cans Campbell's condensed cream of celery soup; 2 (10 3/4 ounce) cans Campbell's cheddar cheese soup; 2 (15 ounce) cans chicken broth; 1 (15 ounce) can diced tomatoes; 1 cup picante salsa (Pace brand medium hot); 1 (4 1/2 ounce) can green chilies (Ortega brand); 1 medium onion, chopped; 4 fresh garlic cloves, minced; 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); salt and pepper, to your taste; 1/4 cup fresh cilantro, chopped; 4 cooked chicken breasts, cut into small chunks; 10 flour tortillas; 1 1/2 cups vegetable oil; 1/2 lb colby cheese

Instructions

Prep:30minCook:2h

In 2001 I attempted to duplicate Max & Erma's (well-known mid-west restaurant chain) chicken tortilla soup. It elicits favorable compliments every time that I serve it. Rather than prepare a time-consuming cream/milk base, I chose to use condensed soups. With the addition of the other ingredients, the end result is a tasty, spicy, flavorful southwestern soup.

Updated at: Mon, 09 Dec 2024 07:04:28 GMT