What's the recipes for a tortilla soup made with chicken and chedder cheese?

I've eaten it at Max %26amp; Erma's before, it was a bit spicy, assuming it had some peppers in it... Lots of cheese... Anyone know how to make it?What's the recipes for a tortilla soup made with chicken and chedder cheese?
SUE'S VERSION OF MAX %26amp; ERMA'S


CHICKEN TORTILLA SOUP





In a large stockpot combine and whisk together until smooth:


2 cans each of the following Campbell soups: cream of mushroom, cream of chicken soup, cream of celery soup, and cheddar cheese soup.


2 cans (15 oz each) chicken broth





Add:


1 (15 oz.) can diced tomatoes


1 cup Pace brand medium salsa


1 (4.5 oz) can Ortega green chiles


1 medium onion, chopped


1/4 cup fresh,chopped cilantro


4 cloves fresh garlic, minced


1 tsp. red chile powder, more or less to your taste


salt and pepper to your taste





Bring to a full boil, reduce heat and simmer for 1 hour.





Add:


4 cooked chicken breasts, cut into small chunks


Simmer another hour.





While soup is simmering, make your soup toppings:


Cut 1 pkg. flour tortillas into small thin strips and deep fry in hot oil until lightly browned.


Shred 1/2 lb. longhorn style colby cheese





To serve:


Ladle soup into bowls, top with shredded cheese and fried tortilla strips.





You can double this recipe and use a 10 quart stockpot. Enjoy!What's the recipes for a tortilla soup made with chicken and chedder cheese?
Prep Time: 10 minutes





Cook Time: 1 hour, 10 minutes








Ingredients:





1/4 bunch cilantro, well washed (leaves only)


2-3 garlic cloves


1/2 small onion, chopped


1 small can of green chilies


6 cups chicken stock/broth


1 (14.5 ounce) can tomatoes


1 tsp. ground cumin


1 tsp. salt


2 tbsp. cornstarch dissolved in a small amount of water


Corn tortillas (about 10) cut into thin strips


vegetable oil


1-2 cups cooked chicken (2 oz. per serving)


Monterey Jack cheese (1 oz. per serving)


1-2 avocados, peeled, pitted and sliced








Preparation:





Puree cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Heat stock and add pureed mixture into cumin and salt. Bring to a boil, reduce heat and simmer about 1 hour. Stir dissolved cornstarch into stock. Often I don't add the cornstarch since I like a thinner soup.


Fry tortillas in oil until crisp; drain well. Add chicken to stock and garnish with shredded cheese, tortila strips, avocado, sour cream, salsa, or whatever else you prefer.
Try out this simple recipee


Edgar


INGREDIENTS


2 skinless, boneless chicken breasts


1/2 teaspoon olive oil


1/2 teaspoon minced garlic


1/4 teaspoon ground cumin


2 (14.5 ounce) cans chicken broth


1 cup frozen corn kernels


1 cup chopped onion


1/2 teaspoon chili powder


1 tablespoon lemon juice


1 cup chunky salsa


8 ounces corn tortilla chips


1/2 cup shredded cheddar cheese





DIRECTIONS


In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.


Break up some tortilla chips into individual bowls and pour soup over chips. Top with the cheddar cheese and a little sour cream.
Check out http://www.cdkitchen.com . They've got some great recipes for soups.