Chicken Tortilla Soup

Fall starts next week and here is a good soup to dazzle your taste buds compliments of my sister. She knows her soups.



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 oz) cans chicken broth
1 (15 oz) can diced tomatoes
1 cup Pace medium picante salsa
1 (4.5 oz.) can Ortega green chilies
1 medium onion, chopped
4 cloves fresh garlic, minced
1 teaspoon red chili powder, more or less to taste
salt and pepper, to taste
1/4 cup fresh, chopped cilantro
4 cooked chicken breasts, cut into small chunks
1 bag tortilla chips
1/2 lb. longhorn style Colby cheese

In a large stockpot, combine and whisk together until smooth all eight cans of soup. Add chicken broth. Add tomatoes, salsa, green chilies, onion, garlic, chili 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 chips.