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“I can't take credit for this, I believe it came from the local paper. I changed it a little, it is so good and easy. You make you own tortilla chips, but can use the ones from bag.”
READY IN:
1hr 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk all 8 cans of soup together in a large stockpot until smooth.
  2. Add chicken broth, tomatoes, salsa, chilies, onion, garlic, chili powder, salt and pepper.
  3. Bring to a slow boil, reduce heat and simmer 1 hour.
  4. Cube or shred chicken.
  5. Preheat oven to 375°F.
  6. Add chicken and cilantro to soup, simmer 15 minute more.
  7. Cut tortillas into strips, place on baking sheet and spray with cooking oil. Bake 10 minute or until crispy.
  8. To serve, place some tortillas in a soup bowl, ladle soup into bowls and top with cheese add more tortillas.

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