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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup is from Vanden Heuvel Family 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:  
3 lb boneless, skinless chicken breast, cooked and shredded
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 cans cream of celery soup
2 cans cheddar cheese soup
2 cans (15oz) chicken broth
1 can (14 ½ oz) chopped Mexican tomatoes and jalapenos
1 cup Pace medium picante salsa
1 can (4 ½ oz) green chiles
½ tsp garlic powder
2 tsp chili powder
½ tsp crushed cilantro leaves
2 cups shredded cheddar cheese
Directions:
Directions:
In a large stock pot, combine all eight cans of soup. Whisk together until smooth. Add chicken broth, chopped tomatoes, salsa, green chiles, garlic powder and chili powder. Stir together. Add crushed cilantro leaves and cooked, shredded chicken. Transfer soup into two crock pots and heat on high for 2 hours, stirring occasionally. Keep warm and serve with tortilla chips.

(family favorite)

 

 

 

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