Thursday, October 11, 2007

Max & Erma's Tortilla Soup

I recently tried this recipe after tasting this soup at Max & Erma's (midwest restraunt chain). It totally hit the spot, especially on a chilly day. Here's the recipe if you'd like to try it. It's easy and makes a ton! It's also a little spicy.

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
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

Add all to large pot. Bring to a boil and simmer 1 hour. Can be topped with
flour tortilla chips, cut into strips and fried or shredded cheese. I also mixed in a dolop of sour cream. Yummy...


Jess and Jen said...

Hey Chels, would you make some up and ship it out to me? I'm curious to see how it tastes. Looks good.

Papa Doc and the Duke said...

Oooh, I think I'll try this one over the weekend. We're suppoed to get rain and possible snow again on Saturday or Sunday so it will be nice and cool. I'm always in the mood for soup on a rainy day.