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bill knapp's chicken tortilla soup

(1 rating)
Recipe by
Catherine Thompson Floyd
Burlington, MI

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!

(1 rating)
yield 4 -6+
prep time 15 Min
cook time 2 Hr 15 Min

Ingredients For bill knapp's chicken tortilla soup

  • 2 can
    cream of celery soup
  • 2 can
    cream of mushroom soup
  • 2 can
    cream of chicken soup
  • 2 can
    cheddar cheese soup
  • 2 can
    chicken broth, 15 oz size
  • 1 can
    diced tomatoes, 15 oz size
  • 1 c
    medium picante salsa
  • 1 can
    green chilis, 4.5 oz size
  • 1 md
    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

How To Make bill knapp's chicken tortilla soup

  • 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!

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