Kellie'S Easy Chicken Tortilla Soup

• 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

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

cream of mushroom soup, cream of celery soup, cream of chicken soup, cheddar cheese soup, chicken broth, tomatoes, salsa, green chilies, onion, garlic, chili powder, salt, cilantro, chicken breasts, flour tortillas, colby cheese

Taken from www.food.com/recipe/kellies-easy-chicken-tortilla-soup-160068 (may not work)