Years ago when I moved away from south-of-town, I would find myself craving Max & Erma's chicken tortilla soup. Once I started to learn about cooking and the wonder that was copy-cat recipe websites, I found a recipe for it and modified it a bit over the years. This is yet another dish so delicious that even the world's biggest onion hater will eat it, even though it contains a whole vidalia onion.
Chicken Tortilla Soup
2 cans condensed cream of chicken soup
2 cans condensed cream of mushroom soup
2 cans condensed cream of celery soup
2 cans condensed cheddar cheese soup
1 32 oz carton chicken broth
1 can diced tomatoes w/chiles
1 cup salsa
4 cloves minced garlic
1 yellow onion, diced
1 tsp chili powder
1/4 tsp red pepper flakes
1/4 tsp cumin
2-4 chicken breast halves (depends on size), cooked and chopped
Combine all of the ingredients except for the chicken in a large stock pot. My advice is to start boiling your chicken while you do this. The soup base needs to simmer for a while, so this will give your chicken time to cook & cool before you chop it up and add it. Bring to a low boil and reduce heat to medium-low for at least one hour (covered).
Add your chopped chicken and cook another hour.
Seriously, that's it.
Garnish with crunchy tortilla strips or Fritos and shredded cheddar-jack cheese.