Cheesy Chicken Tortilla Soup

I perfected this recipe by "tweaking" to figure out a copycat recipe of Max and Erma's Chicken Tortilla Soup. It tastes so similar, and even if you haven't heard of Max and Erma's (it's a chain but only in certain areas), well, it's so yummy I just had to share it with the world. I usually throw everything into a slow cooker (my go-to method of making soups), but I'm sure it could be cooked stove top as well. I also like trying different add-ins (such as black beans, pepper slices), but those aren't in the original. Enjoy!!!

• Ready In: 6 hrs 10 mins
• Serves: 4-6

Ingredients

• 12  ounces chicken broth
• 16  ounces  cheese sauce (Cheez Whiz or generic, I usually buy generic)
• 10  ounces tomatoes (Ro-Tel) or 10  ounces diced green chilies (Ro-Tel)
• 18  ounces cheddar cheese (I use Progresso "Recipe Starters") or 18  ounces  cheese soup (I use Progresso "Recipe Starters")
• 12  ounces chicken breasts (though I'm sure you could use cooked chicken if you'd like)
• 1  teaspoon chili powder
• 1  tablespoon crushed red pepper flakes (I would adjust to your preferred level of spiciness though)
• 1  tablespoon cilantro
•  salt and pepper (to taste)
•  corn tortilla strips (garnish) or   crushed tortilla chips (garnish)
•  shredded cheese (garnish)

Directions

1. Place all ingredients except the tortilla strips / chips and shredded cheese into the crockpot, and let cook until desired temperature is reached. Garnish each bowl of soup with the shredded cheese and tortilla strips.