MAX & ERMA’S CHICKEN TORTILLA SOUP

MAX & ERMA’S CHICKEN TORTILLA SOUP
"NICE & SPICY"

2 (10.5-oz) cans cream of mushroom soup
2 (10.5-oz) cans cream of chicken soup
2 (10.5-oz) cans cream of celery soup
2 (10.5-oz) cans cheddar cheese soup
2 (15-oz) cans chicken broth
1 (15-oz) can diced tomatoes
1 cup salsa (chunky)
1 (4.5-oz) can diced green chilies
1 onion, chopped
¼ cup fresh cilantro, chopped
4 garlic cloves, minced
1 tsp. red chili powder
salt & pepper, to taste
4 chicken breasts, cooked and chopped

Add all too large pot. Bring to a boil and simmer for 1 hour. Can be topped with:
flour tortilla chips, cut into strips and fried.
or shredded cheese.

Yield: 15 servings.