Max and Erma's Tortilla Soup Recipe
This is a Max and Erma's Tortilla Soup Recipe, which is a staple dish in Mexico and the southwestern United States. Tortilla is a thick corn or wheat flour tortilla, and this soup is a typical dish that is generally served with bean and whole-grain tortillas.
Ingredients
- 1 can Cream of mushroom soup (10 3/4 ounce cans)
- 2 cans cream of chicken soup (10 3/4 ounce cans)
- 1 can Cheddar soup
- 2 cups Chicken broth
- 1/2 can Rotel tomatoes
- 1 cup Picante Salsa medium or hot variety
- 1 can Green chilies diced and pureed
- 2 Garlic cloves minced
- 1 tablespoon Onion powder
- 8 oz Chicken cooked and diced into chunks
- 1/2 lb 2% Colby cheese shredded
- Tortilla Strips to garnish
- Cilantro to garnish
Instructions
- Combine the four soup cans in a pan over low heat, whisking until smooth.
- Then, add the chicken broth, tomatoes, salsa, green chilies, onion powder and minced garlic to the pan.
- Bring the mixture to a boil, stirring to prevent the soup from sticking.
- For one hour, reduce the heat and simmer the ingredients together.
- Stir in the chicken breast chunks after an hour of simmering, and simmer for another 30 minutes.
Nutrition
Calories: 520kcal
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