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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Max and Erma's Tortilla Soup Recipe

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This recipe for Max and Erma's Tortilla Soup is from The Shepherd's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 chicken broth
1 (15 oz.) can diced tomatoes
1 C. Pace medium picante salsa
1 (4.5 oz.) can Ortega green chiles
1 medium onion, chopped
4 cloves fresh garlic, minced
1 tsp. red chile powder, more or less to your taste
Salt and pepper to your taste
1/4 C. fresh, chopped cilantro
4 cooked chicken breasts, cut into small chunks
1 pkg. flour tortillas
1/2 lb. longhorn style Colby cheese
Directions:
Directions:
In a large stockpot combine and whisk together until smooth all eight cans of soup. Add chicken broth. Add tomatoes, salsa, green chiles, onion, garlic, chili powder, salt and pepper. Bring all ingredients to a full boil, reduce heat, and simmer for 1 hour. Add cilantro and chicken breast chunks. Simmer another hour. While soup is simmering, make your soup toppings: Cut flour tortillas into small thin strips and deep fry in hot oil until lightly browned. Shred cheese. To serve: Ladle soup into bowls, top with shredded cheese and fried tortilla strips. I double this recipe and use a 12-quart stockpot. Enjoy!
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
2 hours

 

 

 

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