My son loves Tortilla Soup and I'm not a big fan of cooking, so we adapted this recipe we found on Food.com and made it last night. It appealed to me with the time saving use of condensed soups. It's cheesy, creamy and a little spicy, and you'll love it! My son ate two bowls and even took the photo for this recipe!
Ingredients:
- 2 (10 3/4 ounce) cans Campbell's Cream of Mushroom Soup
- 2 (10 3/4 ounce) cans Campbell's Cream of Chicken Soup
- 2 (10 3/4 ounce) cans Campbell's condensed cream of celery soup
- 2 (10 3/4 ounce) cans Campbell's cheddar cheese soup
- 2 (15 ounce) cans chicken broth
- 1 (15 ounce) cans diced tomatoes
- 1 cup picante salsa ( Pace brand medium hot)
- 1 (4 1/2 ounce) cans green chilies ( Ortega brand)
- 1 medium onion, chopped
- 4 fresh garlic cloves, minced
- 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)
- salt and pepper to taste
- 4 cooked chicken breasts, cut into small chunks (or use canned chicken)
- Tortilla chips
- 1/2 cup fresh cilantro, chopped
- 1/2 lb shredded colby cheese or Mexican cheese blend
- Avocado (sliced or diced)
Directions:
In a large (8-10 quart) stockpot, combine and whisk together until smooth all eight cans of soup. Add chicken broth. Add tomatoes, salsa, green chilies, onion, garlic, chile powder, salt and pepper. Bring all ingredients to a full boil, reduce heat, and simmer for 1 hour. (We've done it for only 1/2 hour and still great). Add chicken. Simmer another 1/2 to 1 hour.
To serve: Ladle soup into bowls, top with shredded cheese, crumbled tortilla chips, chopped cilantro, and avocado.
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