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Tortilla Soup Recipe

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This recipe for Tortilla Soup is from The Engelhaupt Family Cookbook Project, 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 (10¾ oz each) cream of mushroom soup
2 cans (10¾ oz each) cream of chicken soup
2 cans (10¾ oz each) cream of celery soup
2 cans (10¾ oz each) condensed cheese soup
2 cans (15 oz each) chicken broth
1 can (15 oz) diced tomatoes
1 cup picante salsa
1 can (4½ oz) green chilies
1 medium onion, chopped
4 garlic cloves, minced
1 tsp chili powder
salt and pepper to taste
¼ cup chopped cilantro
4 boneless, skinless chicken breasts, cooked, cut into cubes
10 flour tortillas
1½ cups vegetable oil
½ pound colby cheese, shredded
Directions:
Directions:
In a large stockpot, combine all the soups. Add broth, tomatoes, salsa, chilies, onion, garlic, chili powder, salt and pepper. Bring to a boil. Reduce heat and simmer one hour. Stir in cilantro and chicken. Simmer another hour.

Cut tortillas into strips. Heat oil in a heavy large skillet over medium-high heat. Working in batches, add tortilla strips and fry until lightly browned. Drain

Ladle soup into bowls and top with cheese and tortilla strips
Number Of Servings:
Number Of Servings:
12

 

 

 

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