Max & Erma's Chicken Tortilla Soup - Sue's Original Clone
"In 2001 I attempted to duplicate Max & Erma's (well-known mid-west restaurant chain) chicken tortilla soup. It elicits favorable compliments every time that I serve it. Rather than prepare a time-consuming cream/milk base, I chose to use condensed soups. With the addition of the other ingredients, the end result is a tasty, spicy, flavorful southwestern soup...."
INGREDIENTS
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2 (10 3/4 ounce) cans Campbell's Cream of Mushroom Soup
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2 (10 3/4 ounce) cans Campbell's Cream of Chicken Soup
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2 (10 3/4 ounce) cans Campbell's condensed cream of celery soup
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2 (10 3/4 ounce) cans Campbell's cheddar cheese soup
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2 (15 ounce) cans chicken broth
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1 (15 ounce) can diced tomatoes
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1 cup picante salsa (Pace brand medium hot)
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1 (4 1/2 ounce) can green chilies (Ortega brand)
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1 medium onion, chopped
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4 fresh garlic cloves, minced
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1 teaspoon red new mexico chile powder (NOTE -- This is not the same as ordinary red chili powder. It can often be found in specialty foods)
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salt and pepper, to your taste
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1/4 cup fresh cilantro, chopped
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4 cooked chicken breasts, cut into small chunks
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10 flour tortillas
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1 1/2 cups vegetable oil
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1/2 lb colby cheese
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