Max & Erma's Chicken Tortilla Soup

Prep Time: 15 Minutes

Cook Time:  1 1/2 Hours

Serves: 16

Large Stockpot

4 cooked chicken breasts, cut into small chunks 

2 (10 3/4 ounce) cans Low Sodium Cream of Mushroom Soup
2 (10 3/4 ounce) cans Low Sodium Cream of Chicken Soup
2 (10 3/4 ounce) cans Low Sodium condensed cream of celery soup
2 (10 3/4 ounce) cans Low Sodium cheddar cheese soup
2 (15 ounce) cans Low Sodium chicken broth
4 Diced tomatoes
1 cup picante salsa 

5  green chilies Chopped
1 medium onion, chopped
4 fresh garlic cloves, minced
1 teaspoon chile powder

1/4 cup fresh cilantro, chopped

In a large (8-10 quart) stockpot combine and whisk together until smooth all eight cans of soup, heat until warm. Add chicken broth. Add tomatoes, salsa, green chiles, onion, garlic, 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.

 

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