Kellie's Easy Chicken Tortilla Soup

I entered this recipe into my 2006 company cook-off and got runner up for best soup! Thanks Kelle! My sister-in-law shared this recipe with me. Although I have another Tortilla Soup recipe I really enjoy, this one is less complicated to make. The recipe can be easily adapted to a crock pot by cooking most the ingredients on low for 8-10 hours (or high for 4), adding in the chicken and cilantro for the last hour of cooking. Works great for busy nights. You can also use a firm tortilla chip (such as Frito Lay's Gold Type) instead of deep frying the tortillas.

• Ready In: 2 hrs 15 mins
• Serves: 16

Ingredients

• 2 (10 3/4ounce) cans  cream of mushroom soup
• 2 (10 3/4ounce) cans  cream of celery soup
• 2 (10 3/4ounce) cans  cream of chicken soup
• 2 (10 3/4ounce) cans  cheddar cheese soup
• 2 (15 ounce) cans chicken broth
• 1 (15 ounce)  diced tomatoes (I like petite-diced)
• 1  cup salsa, medium
• 1 (4 1/2ounce) can green chilies
• 1  medium onion, chopped
• 2  teaspoons garlic, minced
• 1  teaspoon chili powder (or to your liking)
•  salt and pepper, to your taste
• 1⁄4 cup cilantro, chopped
• 4  chicken breasts, cooked and chunked
• 10  flour tortillas
• 8  ounces colby cheese, shredded

Directions

1. In a large stock pot whisk together all eight cans of soup.
2. Add chicken broth, tomatoes, salsa, chilies, onion, garlic, chili powder, salt and pepper.
3. Bring ingredients to a boil, then reduce heat and simmer for an hour.
4. Add cilantro and chicken and simmer another hour.
5. During last hour of cooking, cut tortillas into strips with a pizza cutter.
6. Deep fry tortilla strips in hot oil until they are browned. Drain on paper towels.
7. Ladle soup into bowls; top with tortilla strips, and shredded cheese.
8. **You can also top with additional chopped chicken, tomato, cilantro and/or sour cream.