Copycat Max & Ermas tortillia soup

By theresaoneil

Ingredients

• 1 can reduced fat mushroom soup (10 3/4 oz cans)
• 2 cans reduced fat cream of chicken soup (10 3/4 oz cans)
• 1 can cheddar soup
• 2 cups reduced sodium chicken broth
• 1/2 can rotel tomatoes
• 1/2 jar or 1 cup picante salsa (medium or hot variety)
• 1 can green chilies diced and pureed
• 2 garlic gloves minced
• 1 tbsp onion powder
• 8 oz chicken cooked and diced into chunks
• 1/2 lb 2% colby cheese, shredded
• Tortila strips to garnish
• Cilantro to garnish

Details

Servings 6
Preparation time 15mins
Cooking time 135mins
Adapted from wannabite.com

Preparation

Step 1

Instructions

In a pan over low heat combine the four cans of soup, whisking together until smooth.

Add the chicken broth, tomatoes, salsa, green chilies, onion powder and minced garlic to the pan.

Bring the mixture to a boil, stirring to keep the soup from sticking.

Reduce the heat and simmer the ingredients together for one hour.

After an hour of simmering add the chicken breast chunks to the mixture and simmer for another 30 minutes.

Instructions