Max And Erma’S Chicken Tortilla Soup

• 1 can (10 Oz. Size) Cream Of Mushroom Soup
• 1 can (10 Oz. Size) Cream Of Chicken Soup
• 1 can (10 Oz. Size) Cream Of Celery Soup
• 1 can (10 Oz. Size) Campbell's Fiesta Nacho Cheese Soup
• 7-1/2 ounces, fluid Chicken Broth
• 1/2 cups Salsa
• 7-1/2 ounces, weight Crushed Tomatoes
• 4-1/2 ounces, weight Diced Green Chilies
• 2 whole Garlic Cloves, Minced
• 1 teaspoon Chili Powder
• 1 dash Salt To Taste
• 1 dash Pepper To Taste
• 2 whole Cooked Chicken Breasts, Chopped

1. Combine everything in a large pot or crockpot. Simmer at least 1 hour. Serve with tortilla chips and/or sour cream.
2. You can use fat free soups and it tastes the same.
3. This freezes well, so feel free to make a double batch.
4. Even better the next day.

cream of mushroom soup, cream of chicken soup, cream of celery soup, campbells fiesta, salsa, green chilies, garlic, chili powder, salt, pepper, chicken breasts

Taken from tastykitchen.com/recipes/soups/max-and-ermae28099s-chicken-tortilla-soup/ (may not work)