Copy Cat Max & Erma's Chicken Tortilla Soup

{image coming soon!}

Source: I can not even remember where I found this recipe, but it is amazing! This is a family favorite, especially since our Max & Erma's closed. 

Ingredients:

2 cans cream of mushroom soup
2 cans cream of chicken soup
2 cans cream of celery soup
2 cans of cheddar cheese soup
2 15 oz cans of chicken broth
1  15oz can diced tomatoes
1 cup of salsa
1 4.5 oz can of green chilies
1/4 cup fresh, chopped, cilantro
4 cloves of garlic, minced
1 tsp red chili powder
salt and pepper to taste
4 cooked chicken breasts, shredded

Directions:

1. in a large stock pot combine all of the soups & chicken broth and mix together until smooth.
2. add the rest of your ingredients, except for the chicken.
3. bring to a full boil, reduce heat, & simmer for 1 hour.
4. add your chicken breasts and then simmer for an additional hour.

While the soup is simmering you can make tortilla strips (if you so wish, I usually just use tortilla chips!) to do so; cut 1 package of flour tortillas into small, thin strips and deep fry in hot oil until lightly browned. 

I hope you all enjoy this recipe as much as we do! Remember you can always double the batch and freeze it too, then all you need to do is reheat it in your crockpot!