Chicken Tortilla Soup

**imported_Sambucasmom** · 03-19-2007, 06:07 PM

This is the recipe that I won first place in a soup cook-off! Yummy!

Chicken Tortilla Soup

2 cans 98% fat-free cream mushroom soup
2 cans 98% fat-free cream celery soup
2 cans 98% fat-free cream chicken soup
2 cans Campbell's Cheddar Cheese soup
2 ( 15 oz. ) cans chicken broth
1 ( 15 oz. ) can diced tomatoes
1 cup medium salsa
1 ( 4.5 oz. ) can green chilies
1 medium onion, chopped
4 cloves of garlic, minced
1 teaspoon red chili powder, or to taste
salt and pepper to your taste
1/4 cup fresh, chopped cilantro ... I don't use this because my family doesn't care for cilantro
4 chicken breast halves....bake these ahead of time in the oven
8 fat-free flour tortillas
2 cups cheddar cheese

1. In a large stockpot combine and whisk together until smooth all eight cans of soup. Add chicken broth. Add tomatoes, salsa, green chilies, onion, garlic, chili powder, salt and pepper.

2. Bring to a full boil, reduce heat, and simmer for 1 hour.

3. While soup is cooking cut cooked chicken into small chunks or shred.

4. Preheat oven to 350 degrees. Cut flour tortillas into small thin strips. I use a pizza cutter. Place on baking sheets and lightly spray with cooking spray and salt if desired. Bake 10-15 minutes or until crisp.

5. Add chicken and cilantro to the soup. Simmer 10 minutes until meat is heated.

To Serve: Place 4 or 5 tortilla strips into each bowl, breaking in half if desired. Ladle soup into bowls, top with 2 Tablespoons shedded cheddar and more tortilla strips.
Makes 16 cups ( which fills my crockpot to the top! )