Kellie'S Easy Chicken Tortilla Soup - cooking recipe

Ingredients

2 (10 3/4 ounce) cans cream of mushroom soup
2 (10 3/4 ounce) cans cream of celery soup
2 (10 3/4 ounce) cans cream of chicken soup
2 (10 3/4 ounce) cans cheddar cheese soup
2 (15 ounce) cans chicken broth
1 (15 ounce) diced tomatoes (I like petite-diced)
1 cup salsa, medium
1 (4 1/2 ounce) can green chilies
1 medium onion, chopped
2 teaspoons garlic, minced
1 teaspoon chili powder (or to your liking)
salt and pepper, to your taste
1/4 cup cilantro, chopped
4 chicken breasts, cooked and chunked
10 flour tortillas
8 ounces colby cheese, shredded

Preparation

In a large stock pot whisk together all eight cans of soup.
Add chicken broth, tomatoes, salsa, chilies, onion, garlic, chili powder, salt and pepper.
Bring ingredients to a boil, then reduce heat and simmer for an hour.
Add cilantro and chicken and simmer another hour.
During last hour of cooking, cut tortillas into strips with a pizza cutter.
Deep fry tortilla strips in hot oil until they are browned. Drain on paper towels.
Ladle soup into bowls; top with tortilla strips, and shredded cheese.
**You can also top with additional chopped chicken, tomato, cilantro and/or sour cream.