Ingredients
2 cans Campbell’s Cream of Mushroom Soup
2 cans Campbell’s Cream of Chicken Soup
2 cans Campbell’s Cream of Celery Soup
2 cans Campbell’s Cheddar Cheese Soup
2 (15 ounce)cans Chicken Broth
1 (15 ounce) diced tomatoes
1 cup Pace Medium Picante Salsa
1 (4.5 ounce)can Ortega green chiles
1 medium onion,chopped
4 cloves garlic, minced
1 teaspoon red chile powder, more or less to your taste
1/4 cup fresh cilantro, chopped
4 oven cooked chicken beasts, cut into small chunks
1 package crispy tortilla strips
1/2 pound longhorn style Colby Cheese, shredded
Preparation
In a large stockpot combine and whisk together until smooth all eight cans of soup. Add chicken broth. Add tomatoes, salsa, green chilies, saute onion and garlic in oil then add. Add chile 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.
To serve: ladle soup into bowls, top with shredded cheese and tortilla strips.
I double this recipe and use a 12 quart stockpot. Enjoy!
