Recipe

Chicken Tortilla Soup Recipe

Add Step-by-Step Photos	Mudstuffing / All my dishes 5 months, 2 weeks ago A customer of mine blogged about this recipe and my bowl. I decided to make it one winter day while we were firing the wood kiln. Everybody raved about it, it was de-lish! put Prep:20m Cook:60m Servings:12	Mudstuffing
	chicken mexican cream cheese warm winter soup

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valinkenmo

m2googee

Ingredients

2 (10 1/2 ounce) cans cream of mushroom soup

2 (10 1/2 ounce) cans cream of chicken soup

2 (10 1/2 ounce) cans cream of celery soup

2 (10 1/2 ounce) cans cheddar cheese soup (see note below)

2 (15 ounce) cans chicken broth

1 (15 ounce) can diced tomatoes

1 cup salsa (chunky)

1 (4 1/2 ounce) can diced green chilies

1 onion, chopped

1/4 cup fresh cilantro, chopped

4 garlic cloves, minced

1 teaspoon red chili powder

salt, to taste

pepper, to taste

4 chicken breasts, cooked and chopped (see note below)

Directions

Above is the recipe straight from my customer at http://hopestudios.blogspot.com/2009/01/chicken-tortilla-soup.html however I like to substitute a bag of cheddar and monteray jack instead of the cream of cheese, ALSO I buy 2 rotisserie chickens at the market and pull the meat off and chop up instead of the chicken breasts.

Add all to large pot. Bring to a boil and simmer 1 hour.

Top with tortilla strips (baked at 375 until golden and crispy) and Monterrey Jack cheese (and sour cream if you dig that sort of stuff)

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Comments

m2googee 5 months, 2 weeks ago said:
Looks good, I agree with your changes, those rotisserie chickens are a great addition with nice flavor to the soup. I have never used the cream soups in my tortilla soup before but will have to give it a try. Thanks for a great post!

valinkenmore 5 months, 2 weeks ago said:
Sounds really interesting - will give it a try! Thanks for the post.

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