Max & Erma's Chicken Tortilla Soup - Sue's Original Clone

Recipe by Sue S.
READY IN: 2hrs 30mins
SERVES: 12-16


  • 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
  • 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
  • 14
    cup fresh cilantro, chopped
  • 4
    cooked chicken breasts, cut into small chunks
  • 1 12
    cups vegetable oil
  • 12


  • In a large (8-10 quart) stockpot combine and whisk together until smooth all eight cans of soup.
  • Add chicken broth. Add tomatoes, salsa, green chiles, onion, garlic, chile powder, salt and pepper. Bring all ingredients to a full boil, reduce heat, and simmer for 1 hour.
  • Add cilantro and chicken breast chunks. Simmer another hour.
  • While soup is simmering, make your soup toppings: Cut flour tortillas into small thin strips. Heat oil and deep fry tortilla strips until lightly browned. Shred cheese.
  • To serve: Ladle soup into bowls, top with shredded cheese and fried tortilla strips.