The Recipe
Max & Erma's Chicken Tortilla Soup - Sue's Original Clone
COOK TIME : 2 hoursPREP TIME : 30 minutes
From Food.com
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Ingredients
DESCRIPTION
In 2001 I attempted to duplicate Max & Erma's (well-known mid-west restaurant chain) chicken tortilla soup. It elicits favorable compliments every time that I serve it. Rather than prepare a time-consuming cream/milk base, I chose to use condensed soups. With the addition of the other ingredients, the end result is a tasty, spicy, flavorful southwestern soup.
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) can diced tomatoes
- 1 cup picante salsa (Pace brand medium hot)
- 1 (4 1/2 ounce) can 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 your taste
- 1/4 cup fresh cilantro, chopped
- 4 cooked chicken breasts, cut into small chunks
- 10 flour tortillas
- 1 1/2 cups vegetable oil
- 1/2 lb colby cheese
DIRECTIONS
NUTRITION
Calories | 639 | 32% | |
Cholesterol | 58 | 19% | |
Carbohydrates | 30 | 11% | |
Fat | 48 | 62% | |
Protein | 22 | 44% |
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