SUE'S VERSION OF MAX & ERMA'S
CHICKEN TORTILLA SOUP

In a large stockpot combine and whisk together until smooth:
2 cans each of the following Campbell soups: cream of mushroom, cream of chicken soup, cream of celery soup, and cheddar cheese soup.
2 cans (15 oz each) chicken broth

Add:
1 (15 oz.) can diced tomatoes
1 cup Pace brand medium salsa
1 (4.5 oz) can Ortega green chiles
1 medium onion, chopped
1/4 cup fresh,chopped cilantro
4 cloves fresh garlic, minced
1 tsp. red chile powder, more or less to your taste
salt and pepper to your taste

Bring to a full boil, reduce heat and simmer for 1 hour.

Add:
4 cooked chicken breasts, cut into small chunks
Simmer another hour.

While soup is simmering, make your soup toppings:
Cut 1 pkg. flour tortillas into small thin strips and deep fry in hot oil until lightly browned.
Shred 1/2 lb. longhorn style colby cheese

To serve:
Ladle soup into bowls, top with shredded cheese and fried tortilla strips.

I double this recipe and use a 10 quart stockpot. Enjoy!