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[personal profile] strangelunaverse
Oh my. It is VERY VERY close to M&E's.

The ingredients: (the Mt. Dew is just for good measure. This is my coffee)

My computer with the Recipe:

Condensed soup being whisked until smooth:

The main Soup Base:

(Here is where the chicken photos would be but I forgot to take photos.)

In the Slow Cooker:

Tortillas cut for frying:

Dropping the tortillas in:


Almost done:

The finished product (two views):


Chris’s Version of Max & Erma’s Tortilla Soup adapted from a recipe found online at



·         2 cans each Campbell’s

Combine soups in a large stock pot and whisk together until smooth.  Slowly stir in Chicken broth.  Do not rinse out cream of chicken soup cans.


Add Chiles, garlic, and chili powder and heat through (be careful the soup will stick to the bottom of the pot if you walk away).


Pour mixture into slow cooker* and turn on low.


Put chicken breast in a baking dish.  Pour remaining chicken broth into cans of cream of chicken soup and try and get the left over creamy bits into the broth.  Pour over chicken and add enough water to cover the baking dish.  Cover with foil and bake at 375 until cooked through.  I set my timer for an hour.  That was plenty.  You can either chop it or shred it.  (I shredded then ran my knife through for a rough chop.)  Add to already heating soup. 


For the tortilla strips.  Take flour tortillas and cut into strips.  Put in a deep fryer or heat oil to 350 and fry until golden brown.   (You could also use tortilla chips but what fun is that?)


Soup should be done in about 6 hours in the slow cooker.


*For non slow cooker recipe:  Bring soup base to complete boil, stirring constantly so the soup doesn’t burn onto the bottom of the potx.  Add chiles, garlic, chili powder and salt and pepper (if desired).  Reduce heat and simmer for one hour.  Add cooked chicken and simmer for another hour.  Use this time to prepare tortilla strips if you are making your own.


Also optional:  you may also wish to add a 15 oz. can of diced tomatoes.  I suggest pureeing these if you are going to this.  The full dice is a little much.


·            Cream of Chicken Soup

·            Cream of Celery Soup

·         1 can Campbell’s Cheddar Cheese sauce

·         1 Can Campbell’s Fiesta Nacho Cheese sauce

·         30 oz Chicken Broth (32 oz box reserve 2 oz for cooking chicken)

·         1 4oz can green chiles

·         1 heaping tsp garlic, minced (I use the pre minced garlic in the jar; found in produce section of most grocery stored)

·         1 tsp red chili powder (to taste)

·         2 lbs chicken breast, cooked and chopped into small chunks, could also be shredded.

·         1 pkg flour tortillas

·         8 oz Colby Cheese, shredded

·         Pico De Gallo, Cilantro, Sour Cream for garnish

·         Salt and pepper to taste.









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October 2010

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