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Tortilla Soup Recipe

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This recipe for Tortilla Soup, by , 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!

Evon Engelhaupt


2 cans (10 oz each) cream of mushroom soup
2 cans (10 oz each) cream of chicken soup
2 cans (10 oz each) cream of celery soup
2 cans (10 oz each) condensed cheese soup
2 cans (15 oz each) chicken broth
1 can (15 oz) diced tomatoes
1 cup picante salsa
1 can (4 oz) green chilies
1 medium onion, chopped
4 garlic cloves, minced
1 tsp chili powder
salt and pepper to taste
cup chopped cilantro
4 boneless, skinless chicken breasts, cooked, cut into cubes
10 flour tortillas
1 cups vegetable oil
pound colby cheese, shredded

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

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Number Of Servings:




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