"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Max & Erma’s Chicken Tortilla Soup Recipe

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This recipe for Max & Erma’s Chicken Tortilla Soup, by , is from Perrysburg Moms Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Hart
Added: Friday, September 26, 2008



In a large stockpot, combine and whisk together until smooth:
2 cans each of:
Cream of mushroom
Cream of chicken
Cream of celery
Cheddar cheese soup
2 -15 ounce cans of chicken broth

1 15 ounce can of diced tomatoes
1 cup Pace Brand medium salsa
1 4.5 ounce can of chopped green chiles
1 medium onion
¼ c. chopped cilantro
4 cloves minced fresh garlic
1 tsp. red chili powder
salt and pepper to taste
(I add chopped jalapenos)

Bring to a full boil, reduce heat and simmer for 1 hour. (I only
did 30 min.)
Add 4 cooked and chopped chicken breasts. Simmer another
30 minutes.
Serve with shredded co-jack cheese and tortilla strips (I
found at Kroger- deli dept.) (Or you can deep fry tortillas that
have been cut into thin strips.)

see above




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