BILL KNAPP'S CHICKEN TORTILLA SOUP
For those of you that remember Bill Knapp restaurants that ran from Michigan through Florida, here is one of their copy cat recipes. Max & Erma's may use a similar recipe. Their soup was my first chickenn tortilla soup and I find it is really my favorite!
Provided by Catherine Thompson Floyd
Categories Chicken Soups
Time 2h30m
Number Of Ingredients 16
Steps:
- 1. In large stockpot combine and whisk together until smooth all 8 cans of soup. Add chicken broth. Add tomatoes, salsa, green chilis, onion, chili powder, salt & pepper. Bring to a full boil. Reduce heat, simmer for 1 hour.
- 2. Add cilantro and chicken breast meat. Simmer another hour. Serve with taco chips and shredded colby cheese.
- 3. Ladle intp bowls and top with tortilla chips and/or colby cheese.
- 4. I have used low fat soups with no problem. Canned chicken makes it easier. A can of Rotel tomatoes with chilis instead of the tomatoes and chilis works fine. You can use 1 pkg flour tortillas and cut them in small, thin strips & deep fry in hot oil till browned. Keep in mind that commercial soups and tortilla chips have lots of salt. Salt sparingly and add salt to taste!
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