Chicken Tortilla Soup

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 2 (10 3/4 ounce) cans fat-free cream of mushroom soup
• 2 (10 3/4 ounce) cans fat-free cream of chicken soup
• 2 (10 3/4 ounce) cans fat free cream of celery soup
• 2 (10 3/4 ounce) cans cheddar cheese soup
• 2 (14 1/2 ounce) cans chicken broth
• 1 (14 ounce) can diced tomatoes with green chilies
• 1 1/2 cups salsa
• 2 (4 1/2 ounce) cans whole chilies, chopped
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 1/2 teaspoons chili powder
• 1/4 cup fresh cilantro, chopped
• salt and pepper
• 4 cooked chicken breast halves (i grill them)
• 10 flour tortillas or 10 corn tortillas
• shredded cheddar cheese

Recipe

• 1 whisk all 8 cans of soup together in a large stockpot until smooth.
• 2 add chicken broth, tomatoes, salsa, chilies, onion, garlic, chili powder, salt and pepper.
• 3 bring to a slow boil, reduce heat and simmer 1 hour.
• 4 cube or shred chicken.
• 5 preheat oven to 375°f.
• 6 add chicken and cilantro to soup, simmer 15 minute more.
• 7 cut tortillas into strips, place on baking sheet and spray with cooking oil. bake 10 minute or until crispy.
• 8 to serve, place some tortillas in a soup bowl, ladle soup into bowls and top with cheese add more tortillas.