Max & Erma'S Chicken Tortilla Soup

• 2 (10 1/2 ounce) cans cream of mushroom soup
• 2 (10 1/2 ounce) cans cream of chicken soup
• 2 (10 1/2 ounce) cans cream of celery soup
• 2 (10 1/2 ounce) cans cheddar cheese soup
• 2 (15 ounce) cans chicken broth
• 1 (15 ounce) can diced tomatoes
• 1 cup salsa (chunky)
• 1 (4 1/2 ounce) can diced green chilies
• 1 onion, chopped
• 1/4 cup fresh cilantro, chopped
• 4 garlic cloves, minced
• 1 teaspoon red chili powder
• salt, to taste
• pepper, to taste
• 4 chicken breasts, cooked and chopped

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

cream of mushroom soup, cream of chicken soup, cream of celery soup, cheddar cheese soup, chicken broth, tomatoes, salsa, green chilies, onion, fresh cilantro, garlic, red chili powder, salt, pepper, chicken breasts

Taken from www.food.com/recipe/max-ermas-chicken-tortilla-soup-148807 (may not work)