Here's that recipe I promised. Julie Johnson, a good friend of mine gave me this recipe in 2005. It's a clone from Max & Erma's restaurant. I had the chance of eating this soup, for the first time, in Columbus, Ohio. Since then, I've found a Max & Erma's in Virginia Beach and the Cincinnatti airport and I order it every time I go there.
This is delicious and easy to make. If you're going to put this together after work, I suggest you already have your chicken cooked or you can use canned chicken. It does take 2 hours to simmer, but I think you could cut down on the simmer time. There's really nothing to cook, just to heat, but I'm sure the flavors blend better if you simmer it the full time.
- 2 cans Cream of Mushroom soup
- 2 cans Cream of Chicken soup
- 2 cans Cream of Celery soup
- 2 cans Cheddar Cheese soup
- 2 (15 oz.) cans chicken broth
- 1 (15 oz.) can diced tomatoes. (I used the spicy ones.)
- 1 cup medium picante salsa
- 1 (4.5 oz.) can chopped green chilies
- 1 medium onion, chopped (I used dried onion cuz I was in a hurry.)
- 4 cloves fresh garlic, minced
- 1 teaspoon red chile powder
- Salt and pepper to taste (I didn't even need to add salt.)
- 1/4 cup fresh, chopped cilantro (You can do without this if you don't like it.)
- 4 cooked chicken breasts, cut into small chunks
- 1 package flour tortillas
- 1/2 pound longhorn stye colby cheese
In a large stockpot combine and whisk together until smooth, all 8 cans of soup. Add chicken broth, 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.
While soup is simmering make your soup toppings. Cut flour tortillas into small thin strips and deep fry in hot oil until lightly browned.
To serve: Ladle soup into bowls, top with shredded cheese and fried tortilla strips.
Going to have lunch with Jaron and some of the Stampin' Up! staff.
Have a blessed and happy day! --Linda Lou