"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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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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