Chicken Tortilla Soup - Max & Erma's

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    This recipe makes a very large quantitiy, consider making half for a smaller crowd.

    For cooking the chicken, it can be poached in boiling water or cut into medium sized pieces and microwaved for a few minutes, turned and rotated and then microwaved a few more minutes until cooked through. Chicken should then be shredded in a food processor.


  1. 2 (10.5 oz) cans cream of mushroom soup
  2. 2 (10.5 oz) cans cream of chicken soup
  3. 2 (10.5 oz) cans cream of celery soup
  4. 2 (10.5 oz) cans Cheddar cheese soup
  5. 2 (14.5 oz) cans chicken broth, reduced sodium
  6. 1 (14.5 oz) can diced tomatoes, undrained
  7. 1 c medium picante salsa
  8. 1 (4.5 oz) can green chiles
  9. 1 medium onion, chopped
  10. 4 garlic cloves, minced
  11. 1 t red chile powder, more or less to taste
  12. pepper to taste
  13. 1/4 c fresh cilantro, chopped
  14. 4 cooked boneless, skinless chicken breasts, shredded in food processor, or rotisserie chicken
  15. 1/2 lb longhorn style Colby cheese, shredded, for garnish
  16. tortilla strips, for garnish


  1. In large stock pot combine and whisk together until smooth mushroom soup, chicken soup, celery soup, and Cheddar soup.
  2. Add chicken broth.
  3. Add tomatoes, salsa, green chiles, onion, garlic, chili powder, and pepper.
  4. Bring mixture to a full boil, reduce heat, and simmer, covered, for 1 hour.
  5. Add cilantro and shredded chicken breast. Simmer for 30 minutes.
  6. Garnish with cheese and tortilla strips

Picture of Recipe

Chicken Tortilla Soup - Max & Erma's
 - Picture of Recipe
Cook Time: 2 hours, 15 minutes
Course: Soup/Stew/Chili
Type of Food: Soup
Ethnicity/Origin: Mexican
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Stovetop,Food Processor
Themes/Holidays: Cinco de Mayo,Large Party

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