Chicken Tortilla Soup

• 2 cans Campbell's cream of mushroom soup
• 2 cans Campbell's cream of chicken soup
• 2 cans Campbell's cream of celery soup
• 2 cans Campbell's Cheddar cheese soup
• 2 (15 oz.) cans chicken broth
• 1 (15 oz.) can diced tomatoes
• 1 c. medium picante salsa
• 1 (4.5 oz.) can Ortega chopped green chiles
• 1 medium onion, chopped
• 4 cloves fresh garlic, minced
• 1 tsp. red chile powder (more or less to your taste)
• salt and pepper to taste
• 1/4 c. fresh, chopped cilantro
• 4 cooked chicken breasts, cut into small chunks
• 1 pkg. flour tortillas
• 1/2 lb. Cheddar cheese

1. In a large stockpot, combine and whisk together until smooth all 8 cans of soup. Add chicken broth. Add 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.

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Taken from www.cookbooks.com/Recipe-Details.aspx?id=20812 (may not work)