Okay… this is a pinterest pic, mainly because I forgot to take a pic when I made this dish for mom… she was in a faze where she wanted to (I think the restaurant was called Max & Erma’s but not sure)… the point is, every week she wanted to drive up to Huntington (an almost hour drive) to have a bowl… so I decided??? I’ll just make it myself… after looking through some online copy-cat recipes on the internet, I settled on this one. Enjoy
CHICKEN TORTILLA SOUP In a large stockpot combine and whisk together until smooth: 1 can each of the following Campbell soups: cream of mushroom, cream of chicken soup, cream of celery soup, and 10 oz of Salsa Con Queso Cheese dip (I use the medium). 2 cans (15 oz ) chicken broth Add: 1/2 - (15 oz.) can diced tomatoes 1/2 cup Pace brand medium salsa 1 (4.5 oz) can Ortega green chiles (I only used half but then it wasn’t hot enough so I added some more.. really this is up to you) 1/2 medium onion, chopped 2 cloves fresh garlic, minced 1/2 tsp. red chile powder, more or less to your taste salt and pepper to your taste Bring to a full boil, reduce heat and simmer for 1 hour. Add: 2 cooked chicken breasts, cut into small chunks (then shred… I didn’t like having bite size pieces, but again it is your call) Simmer another hour. While soup is simmering, make your soup toppings: Cut 1 pkg. flour tortillas into small thin strips and deep fry in hot oil until lightly browned. (mom liked fritos on top, also the grocery sells tortillas toppings in salad aisle ) Shred 1/2 lb. longhorn style colby cheese (package sharp cheddar works too) To serve: Ladle soup into bowls, top with shredded cheese and fried tortilla strips. Yummm
Sadly, I am hit for miss with this recipe… with mom my only taste tester… lol… I think I screwed up the second time by shredding the chicken instead of just cutting it up bite size… hope you enjoy
clark arts and crafts 