Bill Knapp's Chicken Tortilla Soup Recipe

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Bill Knapp's Chicken Tortilla Soup

Catherine Thompson Floyd

By
@Catherine5414

For those of you that remember Bill Knapp restaurants that ran from Michigan through Florida, here is one of their copy cat recipes. Max & Erma's may use a similar recipe. Their soup was my first chickenn tortilla soup and I find it is really my favorite!


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Serves:

4-6+

Prep:

15 Min

Cook:

2 Hr 15 Min

Ingredients

2 can(s)
cream of celery soup
2 can(s)
cream of mushroom soup
2 can(s)
cream of chicken soup
2 can(s)
cheddar cheese soup
2 can(s)
chicken broth, 15 oz size
1 can(s)
diced tomatoes, 15 oz size
1 c
medium picante salsa
1 can(s)
green chilis, 4.5 oz size
1 medium
onion, chopped
4 clove
garlic, minced
1 tsp
red chili powder
1/4 c
cilantro, fresh, chopped
4
cooked & shredded or diced chicken breasts
salt and pepper to taste
taco chips
1/2 lb
colby cheese, shredded

Directions Step-By-Step

1
In large stockpot combine and whisk together until smooth all 8 cans of soup. Add chicken broth. Add tomatoes, salsa, green chilis, onion, chili powder, salt & pepper. Bring to a full boil. Reduce heat, simmer for 1 hour.
2
Add cilantro and chicken breast meat. Simmer another hour. Serve with taco chips and shredded colby cheese.
3
Ladle intp bowls and top with tortilla chips and/or colby cheese.
4
I have used low fat soups with no problem.

Canned chicken makes it easier.

A can of Rotel tomatoes with chilis instead of the tomatoes and chilis works fine.

You can use 1 pkg flour tortillas and cut them in small, thin strips & deep fry in hot oil till browned.

Keep in mind that commercial soups and tortilla chips have lots of salt. Salt sparingly and add salt to taste!

About this Recipe

Course/Dish: Chicken Soups
Other Tag: For Kids