Steps:
- In a large stockpot combine and whisk together until smooth all eight cans of soup. Add chicken broth. Add tomatoes, salsa, green chilies, saute onion and garlic in oil then add. Add chile 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. To serve: ladle soup into bowls, top with shredded cheese and tortilla strips. I double this recipe and use a 12 quart stockpot. Enjoy!
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