Max Ermas Chicken Tortilla Soup Debbies Version Recipes

Steps:

• In a large (8-10 quart) stockpot combine and whisk together until smooth all eight cans of soup.
• Add chicken broth. Add tomatoes, salsa, green chiles, onion, garlic, chile 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.
• While soup is simmering, make your soup toppings: Cut flour tortillas into small thin strips. Heat oil and deep fry tortilla strips until lightly browned. Shred cheese.
• To serve: Ladle soup into bowls, top with shredded cheese and fried tortilla strips.

Steps:

• Add all to large pot. Bring to a boil and simmer 1 hour. Can be topped with:.
• flour tortilla chips, cut into strips and fried.
• or shredded cheese.
• I did not add the cilantro, red chili powder, salt or pepper. (I forgot).
• I also used fat free soups where I could.
• This was still delicious.

Steps:

• In a large pot mix all soups until they appear to be somewhat smooth and well mixed.
• Then add the remainder of the ingredients to the salt and pepper. Bring the soup to a full boil and reducing heat to simmer for 1 hour stirring occasionally.
• While the soup is simmering cut the four chicken breasts in to small chunks. Cook them in a separate pan. Once the soup has simmered for an hour add the pieces of the cooked chicken to the soup. Let the soup remain on simmer for another hour. (This is a good time to see if you need to add more chili powder). Continue to stir the soup making sure nothing sits at that bottom of the pan for a long period of time.
• While the soup cooks the last hour, cut however many tortillas you want into thin slices. Take about 1/3 of them and throw them into the soup and allow them to cook with the soup. The remaining you can lightly fry in the oil until they are golden to place on top of the soup when it's done.
• Enjoy.

Steps:

• In a large saucepan, combine the soups, milk, chicken, enchilada sauce and chilies; mix well. Cook until heated through. Garnish with Sour Cream, Shredded cheese and tortilla strips.

Steps:

• In a pot, melt butter over medium heat. Stir in flour and cook, stirring often, for 3 minutes. Slowly whisk in small amounts of chicken broth at a time, then whisk in milk. Reduce heat to low and stir in Velveeta cubes; stir until melted. Stir in Rotel, chicken, and spices. Once soup is heated through, it is ready to serve at this point. However, if you wish to make tortilla strips, it can sit over low heat while they are made. Stir the soup occasionally. Spoon a ladleful of soup into a bowl, add a handful of shredded cheese, then spoon another ladleful of soup over cheese. Sprinkle tortilla strips over top. Repeat for remaining servings. If you want to save a lot of time, use crumbled tortilla chips instead of tortilla strips. As a substitute for Rotel, you can use 1 1/2 cups of salsa. Spiciness can be easily adjusted by using spicy Rotel or salsa and/or adding cayenne pepper to the soup.

Steps:

• In a large stockpot combine and whisk together until smooth all eight cans of soup. Add chicken broth. Add tomatoes, salsa, green chilies, saute onion and garlic in oil then add. Add chile 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. To serve: ladle soup into bowls, top with shredded cheese and tortilla strips. I double this recipe and use a 12 quart stockpot. Enjoy!

Steps:

• Put chicken, skin bones and all, into a pot with 2 quarts of lightly salted water, and bring to boil. Important: the skin and bones make the broth taste great. that's where the flavor is. this wont work using skinless, boneless chicken breasts.
• Reduce heat and simmer until chicken is starting to loosen from the bones and broth looks. well. like broth. (about 20 minutes).
• Carefully, remove chicken from broth making sure to get any little bones that may be on the bottom of the pot. Set chicken aside to let cool.
• Add onion, Rotel, cumin, garlic, chili powder, and black pepper to the pot. Add 1/2 tsp crushed pepper for medium heat, less if you like it mild, or more if you like it spicy. I use 1 teaspoons.
• Stir, and let simmer until chicken is cool enough to handle.
• Tear off chicken meat and place back into pot discarding skin and bones.
• Cut off about a 2 inch section from a log of Velveeta cheese, then cut into cubes.
• Add cheese, and cilantro to soup and stir over low heat until cheese is melted into the soup. Let simmer stirring often.
• Stack corn tortillas and slice into thin shreds with a sharp knife. Cook tortilla shreds in a small amount of hot oil until crisp. Drain on paper towels.
• To serve, ladle soup into individual bowls and top with a dollop of sour cream (optional) and the tortilla strips.