Chicken Tortilla Soup - cooking recipe

Ingredients

2 cans Campbell's cream of mushroom soup
2 cans Campbell's cream of chicken soup
2 cans Campbell's cream of celery soup
2 cans Campbell's Cheddar cheese soup
2 (15 oz.) cans chicken broth
1 (15 oz.) can diced tomatoes
1 c. medium picante salsa
1 (4.5 oz.) can Ortega chopped green chiles
1 medium onion, chopped
4 cloves fresh garlic, minced
1 tsp. red chile powder (more or less to your taste)
salt and pepper to taste
1/4 c. fresh, chopped cilantro
4 cooked chicken breasts, cut into small chunks
1 pkg. flour tortillas
1/2 lb. Cheddar cheese

Preparation

In a large stockpot, combine and whisk together until smooth all 8 cans of soup. Add chicken broth. Add tomatoes, salsa, green chiles, onion, garlic, chili 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.