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This recipe for SOUP ~ MAX & ERMA'S CHICKEN TORTILLA, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, September 29, 2008


2 cans cream of mushroom soup
2 cans cream of chicken soup
2 cans cream of celery soup
2 cans cheddar cheese soup
2 - 15 oz. cans of chicken broth
1 - 15 oz. can of diced tomatoes
1 c. salsa (medium Pace)
1 - 4.5 oz. can of chopped green chiles
1 onion, diced
1/4 c. cilantro, chopped
4 cloves fresh garlic, minced
1 tsp. red chili powder
4 c. chicken breast; cooked, diced

salt and pepper to taste

co-jack cheese, shredded
tortilla strips (find in Kroger deli)

In a large kettle, combine soups and broth and whisk together until smooth. Add remaining ingredients, except chicken, and bring to a full boil. SImmer for one hour. Add chicken and simmer another 30 minutes.

To Serve: Garnish with shredded co-jack cheese and tortilla strips. Tastes remarkably like Max & Erma's original.




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